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Ingredients:
For the broth
100g (3.5 oz) dry chickpeas, soaked in water overnight
1 large yellow onion
1.5kg (3lb) stewing beef, cut into large chunks
A small bouquet of parsley and cilantro
1 teaspoon fermented butter
A couple of saffron threads
2 teaspoons salt
2 teaspoons ground ginger
1 1/2 teaspoons ground black pepper
1 teaspoon turmeric
1/2 teaspoon paprika (optional - Paprika is only used in couscous in certain parts of Morocco)
4 tablespoons olive oil
3 tablespoons vegetable oil
1L (4 cups) water
3 medium tomatoes
500g (1 lb) couscous (fine or medium)
2 tablespoons olive oil
1 tablespoon salt
400ml (2 cups) water
350ml (1 1/2 cups) water, for the second round of steaming
200ml (1 cup) water, for the 3rd round of steaming
1 tablespoon smen (Moroccan fermented butter), for serving
4 large carrots
500g (1 lb) sugar pumpkin
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
400ml (2 cups) water
250g (9 ounces) raisins
Water to soak the raisins
5 large yellow onions
1 teaspoon salt
1 teaspoon ground cinnamon
3 cinnamon sticks
3 heaping tablespoons granulated sugar
2 tablespoons olive oil
120ml (1/2 cup) water

Steps
Step 1: Preparing the broth
1- Soak the chickpeas in water overnight.
2- Peel the onion and dice it.
3- Place the beef, chickpeas, and onion in the stockpot of a double boiler.
4- Tie the herbs with kitchen twine, and add the bouquet to the pot.
5- Add the smen to the pot.
6- Rub a few saffron threads between the palms of your hands, then add them to the pot.
7- Add salt, ground ginger, black pepper, ground saffron, and paprika.
8- Add olive oil and vegetable oil.
9- Add water to the pot, then bring the mixture to a boil over medium heat.
10- Cover the pot with the steamer basket, then cook for 1 to 1.5 hours or until both the meat and the chickpeas are cooked through.
Note: Check on the pot occasionally and add boiling water if the pot starts to dry up.
11- When the beef is almost fully cooked through, cut the tomatoes in half and grate them using the large holes of a grater. Discard the peel.
12- Add the grated tomatoes to the stockpot, then cook for another 10 to 15 minutes.
Step 2: Preparing the couscous
1- Place the couscous in a large bowl.
2- Add the olive oil and mix.
3- Add salt and keep mixing.
4- Add water gradually, and keep mixing the couscous. Set aside for 20 minutes.
Step 3: Preparing the vegetables
1- Peel the carrots and cut them in half.
2- Cut the pumpkin into large chunks.
3- Place the carrots in a pot.
4- Add olive oil, salt, black pepper, and water.
5- Cover the pot and place it on the stove over medium heat. Cook for 20 minutes.
6- Add the pumpkin and more water if needed, then cover and cook for another 20 minutes or until the pumpkin and carrots are cooked through.
Step 4: Cooking the couscous (Round 1 of steaming)
1- Rub the couscous with your hands to break apart the clumping, after it absorbed all the oil and water.
2- Transfer the couscous to the couscous steamer, and let it steam for 30 minutes.
Step 5: Preparing the tfaya
1- Place the raisins in a bowl, cover with water and set aside for 5 minutes.
2- Peel and wash the onions, then thinly slice them.
3- Place the onions in a pot.
5- Add salt, ground cinnamon, cinnamon sticks, sugar, olive oil, and water.
6- Place the pot over high heat, and cook until the onions become translucent.
7- Strain the raisins, then add them water to the pot with onions.
8- If the pot is dry, add water, then continue cooking for 20 to 30 minutes.
Note: Keep stirring and adding water to the tfaya until it’s caramelized and brown, and has absorbed all the water.
Step 6: Cooking the couscous (Round 2 of steaming)
1 -Remove the couscous from the steamer and pour it back onto the large plate.
2- Mix the couscous with a spoon to cool it down.
3- Add the water, mix to combine, then set aside for 5 minutes.
4- Fluff the couscous once again with your hands to break up any clumps.
5- Return the couscous to the steamer basket.
6- Place the steamer basket on top of the pot, then cook for 15 minutes.
Step 7: Cooking the couscous (Round 3 of steaming)
1- Transfer the couscous to a large bowl again, then fluff it with a spoon to separate the grains.
2- Add water gradually to the couscous, then mix to combine.
3- Add smen (fermented butter) and to the hot couscous, then mix to combine.
4- Set aside to absorb for 10 minutes.
6- Return the couscous to the steamer basket.
7- Place the steamer basket on top of the pot, then cook for 15 minutes.
Step 8: Serving the couscous
1- Transfer the couscous to the serving plate.
2- Add the meat in the middle of the plate, on top of the couscous.
3- Place the carrots and pumpkin all around the couscous.
4- Add the chickpeas.
5- Place the tfaya on top, and serve the remaining sauce in bowls.

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