Finely chop the onions and garlic. Dice the tomatoes. Peel and chunk the carrots and turnips. Slice the zucchini and bell pepper thickly. Set aside in separate bowls.
2️⃣ 🍲 Brown the Meat
In a large Dutch oven or couscous maker, heat the olive oil. Sear the meat on all sides for about 10 minutes until well browned and aromatic.
3️⃣ 🧅 Add Aromatics & Spices
Add chopped onion, garlic, and tomatoes to the pot. Sprinkle in all the spices: ras-el-hanout, paprika, cumin, ginger, salt, and pepper. Stir well and cook for 5 minutes to let the aromas develop.
4️⃣ 💧 Simmer the Broth
Pour in the hot water (1.5 L), cover, and simmer over low heat for 1 hour. Skim off foam if needed. This step creates a flavorful broth and tender meat.
5️⃣ 🥕 Add the Vegetables
Add carrots, turnips, chickpeas, and olives. Simmer for 25 minutes, then add zucchini and bell pepper. Cook an additional 15 minutes until all vegetables are tender but intact.
6️⃣ 🌾 Prepare the Couscous Semolina
In a large bowl, for the semolina. Add the salt and olive oil. Gradually stir in hot water (~300 ml) while fluffing with your hands. Let swell for 5 minutes.
7️⃣ 🧈 Fluff the Couscous
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