1 tbsp. olive oil,
1 cup argan oil,
1 bunch of parsley,
1/2 tsp. saffron,
In a dish, place the meat, onions, oil, salt and simmer for 5 minutes before covering with water. Then add the butter, pepper, saffron, harissa, chopped parsley, as well as peeled and diced tomatoes and carrots, and peeled and cut turnips. After 20 min, add the puree of lemon confit, zucchini, eggplant and pumpkin. Cook for 40 minutes.
Put the semolina in a bowl, add 1 tablespoon of salt, a cup of water and 3 tbsp. of oil. Toss with your hands to coat the semolina with oil. Transfer the semolina in the couscoussier (traditional Moroccan vessel used to steam couscous), and cook until the semolina is bathing with steam. Then transfer the seminola in a bowl, add 1/2 cup of water, and toss again with your hands. Heat again for 30 min (repeat the process 1 or 2 times). Set aside. Warm it up in the couscoussier before serving.
Serve the couscous in a large dish with the meat and vegetables. Transfer the broth into a soup tureen and serve chili paste aside.