For those who ever tried Tunisian couscous, and didn't had the occasion to savor it again, I will be you savior !

And for those who didn't eat it yet, you HAVE to do it now !

Step 1: What You Need

-500g of thin semolina

-Couscous

-1 onion

-Potatoes

-Carrots

-Chilli peppers

-1 steak (leg) of (sheep or veal)

-Concentrated tomatoes

-Salt and pepper

-Olive oil

-Red chilli powder

-Tabel (Tunisian pepper based on coriander)

Step 2: Step 1

Finely chop the onion, fry in olive oil in the bottom of the couscous or a basic casserole.

Once colored, add the meat cut into pieces. Brown, add two big tablespoons of tomato paste. Lightly dry the concentrate by not ceasing to stir. Add 4 cups of water.

Step 3: Step 2

Add vegetables, taking care to cut the carrots in the lengthwise, potatoes in 4 (in the direction of the length too), chillies.

Step 4: Step3

Stir everything, just to cover water level not more.

Add spices and stir well again. Add salt and pepper for convenience.

Step 5: Step4

Reduce heat to medium and cook until the meat falls off and the vegetables are cooked.

Step 6: Step5

Start preparing the semolina.

Put in a large dish, moisten with 2 glasses of olive oil, the shell with a fork or by hand, until it is well separated. Add salt.

Step 7: Step6

Put the couscous in the top of the couscoussière and cook 30 minutes, making sure to stir occasionally.

Step 8: Step7

Exit semolina and wet with water this time, mix well so that the grains do not stick.

Put the couscous.

Step 9: Step8

When semolina is cooked, add the couscous sauce (without vegetable) about 2 ladles and stir well. This will give taste to the meal and make it very tender and flavorful.

Step 10: Step9

When everything is cooked, train the semolina in circles, leaving a well in the middle. Prepare the sauce, taking care to prepare the carrots 'sun' and potatoes. Avoid soggy semolina with too much sauce. Being steamed it is very tender and does not need too much sauce!