Kabyle Berber Couscous

(Algiers). SERVES 6. Wash the couscous. Place the lamb, onion and hot peppers in the bottom of a couscousier and add 3 oz. butter, pepper and salt. Place on moderate heat and cook for 10 minutes, stirring continually as meat and onions brown. Covq ingredients with water, add chickpeas and paprika, and continue to cook for half an hour. Add the heart of celery, turnips and carrots to the meat and stock. Put couscous in the top half of the couscousier, place on the stock pot and seal. Allow to steam for half an hour after vapor begins to rise from the entire surface of the couscous. Remove from heat, remove the top half of the couscousier and our the couscous into the gsaa. Break up any clumps and allow to cool; sprinkle lightly with cold water and allow the couscous to air. Rake it and sprinkle again with water until the grains are saturated. Meanwhile, boil the green beans in water for 10 minutes and drain. Check the seasoning of the stock and add water if needed. Return the lower half of the couscousier to moderate heat and add the zucchini. Put the couscous in the top half of the couscousier, place it on the lower pot and seal the two halves. Steam the couscous for roughly 20 minutes, then put the hot couscous into the gsaa, add the remaining 3 oz. of butter and mix well, coating the grains. Heap the couscous into a large bowl, making a mound with a hollow in the middle. Toss the green beans into the stock to heat, then place the lamb and vegetables in the well, spoon some stock over the couscous and serve with a bowl of extra stock on the side.