Step 1

• Sauté the finely chopped onion and garlic in a pot with a little oil.
• Add the chopped cilantro and parsley, cinnamon, ginger, pepper, and a pinch of saffron.
• Sofreír 5 minutos antes de incorporar la carne, cortada en 6 trozos, y llenar con agua 2/3 de la olla.
• Add the chickpeas (soaked for 12 hours) when it starts to steam and simmer for 2 hours. Add the eggplant, pumpkin, and potatoes, cut into 6 pieces, as well as the carrots and zucchini, cut into thick sticks.
• Cook for another 20 minutes

Step 2

• Wash the couscous, drain it, and season with a drizzle of oil and salt. Keep it in the colander over the mouth of the pot for 15 minutes. Remove, spread it on a large plate, add a cup of water and another drizzle of oil.
• Return it to the colander and steam for another 15 minutes.
• Repeat the process 3 times. Divide the couscous into a container. Cover with the meat, chickpeas, and vegetables, and place the broth in a tureen in the center of the table.