1.5 kg of sheep
At the bottom of the couscoussier, place the meat in pieces, minced onion, coriander, saffron and turmeric. Salt, pepper, cover with water. Place the couscoussier on the pot and weld the utensils with a strip of fabric soaked in a mixture of flour and water.
Turn on the fire: the meat will have to cook for 1 hour. Work the couscous with oil and 1 or 2 glasses of salted water to soak and soften. Pour it into the couscoussier, uncovered. Cook for 20 minutes, until steam escapes abundantly through the couscous. Then pour it into a large dish, and refresh it with 1/2 glass of water, eliminating the lumps.
Return the grains to the washed and oiled couscoussier and continue cooking for 30 to 40 minutes.
Then, out of the heat, work the couscous again by salting it and adding the butter in pieces. It will be warmed in the couscoussier before serving.
Prepare the T'faya : mince the onions and cook with 1 glass of water for 30 minutes. At the end of cooking, add the soaked raisins, cinnamon, saffron, sugar, salt and pepper. Caramelize. Set up the couscous in the serving dish. Place the meat at the top, and cover with T'faya. Cut the hard eggs into quarters and decorate to taste.