Couscous from Algeria

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1. 1Step 1: Generously season meat with salt and pepper.
2. 2Step 2: Heat olive oil in large pot or couscoussier over medium high heat. Brown meat on all sides for about 8 minutes. Remove.
3. 3Step 3: Add chopped onions and cook until browned – about 5-7 minutes.
4. 4Step 4: Add meat back to the pot. And then put in ras el hanout, cinnamon, cumin, coriander, black pepper, sea salt, and harissa. Cook for a few minutes until fragrant.
5. 5Step 5: Add 3-4 cups of water to come just above the top of meat. Bring to a boil.
6. 6Step 6: Lower the heat to a simmer and loosely cover the pot leaving it slightly ajar. Let simmer for 40 minutes.
7. 7Step 7: After 40 minutes, add in celery, carrots, turnips, potatoes, and cardoons. Slightly cover again and cook for another 20 minutes.
8. 8Step 8: After 20 minutes, add in zucchini and chickpeas. Cook for another 5-10 minutes.
9. 9Step 9: Slowly stir in 1/2 tablespoon of olive oil with a fork or your fingers making sure the grains are evenly coated. Slowly stir in 1/4 cup of water in the same manner being careful not to add too much.
10. 10Step 10: If you have a steaming basket that fits, you can place the couscous over the stew when it has finished cooking. Otherwise, ladle out some of the water from the stew into another pot and steam couscous over that for 10 minutes.
11. 11Step 11: Remove couscous and another 1/4 cup of water to the couscous slowly with a fork breaking up the grains. Return to the steamer and steam for another 10 minutes.
12. 12Step 12: Place couscous on a plate spreading an empty section in the middle for the stew. Add meat and then top with vegetables and sauce. Chow down!