Tunisian couscous simmered with couscousier, grandmother-like

Ingredients

For 4 servings

• •1 1 Sheep's leg Veal's leg
• •370 g 370 g of medium meal
• •4 4 potatoes
• •3 3 carrots
• •3 3 green peppers
• •2 2 c. to s. of tomato concentrate
• •3 3 c. to s. of olive oil
• •1 1 onion
• •1 1 Red pepper powder
• •1 1 Epicestunisian mixture
• •1 1 Pepper
• •1 1 Salt or fine salt

Method

1. 1.Finely slice the onion and sauté in olive oil at the bottom of the couscousier until it is well coloured.
2. 2.Add the pieces of meat and brown them with the onion to develop the flavors.
3. 3.Add two large spoons of tomato concentrate, let it dry slightly while stirring, then pour 2 glasses of water.
4. 4.Meanwhile, cut the carrots in half in length and cut the potatoes in four.
5. 5.Add the carrots, potatoes and peppers to the pot, cover with water to the height, then incorporate the spices. Stir well, salt and pepper to your taste.
6. 6.Lower the heat to medium and cook for about 1 hour, until the meat is tender and detach easily, and the vegetables are cooked well.
7. 7.Pour the semolina into a large dish, sprinkle with 2 large glasses of olive oil, then blend it by hand or by fork until the grains are well separated.
8. 8.Place the semolina in the top basket of the couscousier and steam it for 30 minutes, stirring from time to time.
9. 9.Take out the meal, wet it with a little water and mix carefully to avoid the grains sticking together.
10. 10.Put the meal back on the couscousette and continue cooking until it is light and inflated.
11. 11.At the end of the cooking process, add about 2 ladles of couscous sauce (without vegetables) directly into the meal to give it all its taste.
12. 12.Place the meal in a dome, leaving a well in the centre, pour the sauce and vegetables, then arrange the carrots in the sun around the potatoes for a beautiful traditional presentation.