Serves 8 to 10

1) The broth

• 1.5 kg beef: chuck, shank, blade
• 6 carrots, cut into chunks
• 8 small potatoes
• 1/2 cabbage, blanched beforehand
• 2 turnips, quartered
• 4 zucchini, cut into chunks
• 2 celery stalks
• 2 small onions
• a few sprigs of parsley and coriander
• 2 tbsp oil, a pinch of salt

Brown the beef pieces in the oil, cover with water and cook for 1 hour in a pressure cooker. Remove the meat, add water if necessary and all the vegetables (potatoes and zucchini last), and cook over medium heat for 30 minutes. Check that the vegetables are cooked and return the meat to the broth.

2) The meatballs

For about 20 meatballs, you will need:

• 700 g minced meat
• 2 onions
• 1 bunch of flat-leaf parsley
• 100 g bread, soaked and squeezed dry
• 1 tsp ground quatre-épices or ground nutmeg
• salt, pepper
• 1 egg
• oil

Slice the onions into thin strips, add the chopped parsley and 1 tbsp of coarse salt. Leave to drain for 30 minutes, then rinse and squeeze dry to remove all the water. Chop this mixture together with the soaked bread and add everything to the meat. Knead together with the spices and the egg.

Shape the meatballs and place them on a tray. Prepare one plate with flour and another with 2 beaten eggs. Coat the meatballs in breadcrumbs and fry them in a non-stick pan with very hot oil. Then place the meatballs in a pot containing 1/2 litre of water, 1 tbsp of tomato paste and a generous drizzle of sunflower oil. Cook over low heat for a good hour, adding water if necessary. The sauce should be reduced and thick.

Grandma Lina used to add a piece of eggplant, zucchini or artichoke to the meatballs, presumably to make them more tender and melt-in-the-mouth.

3) The Couscous grain

• 1 kg medium Couscous, FERRERO brand
• 1 tsp salt
• 2 tbsp oil

In a large bowl, combine the Couscous, oil and salt, cover with cold water and drain off the excess. Leave to rest for one hour, stirring occasionally and rubbing the grains between your hands to aerate them. Transfer to a large mixing bowl, cover with cling film and microwave on full power for 8 minutes. Remove and moisten the grain with a glass of lightly salted cold water. Fluff the grain well.

In a couscoussier, place the broth in the bottom and the grain in the upper steamer basket to reheat it.

Serve separately: the very hot Couscous grain, the vegetables, the broth, the meat and the meatballs.

Alternative version for the broth : in my opinion, this one is more flavourful.

First cook the meat in the pressure cooker. In a large pot (the bottom of the couscoussier, for example), place 2 fresh tomatoes diced, one diced onion, 2 crushed garlic cloves, one diced celery heart, chopped parsley and coriander. Add 2 tbsp of oil and sauté everything for about ten minutes. Add the strained meat broth, then the vegetables: carrots, turnips, potatoes, and zucchini last. Add a small can of chickpeas in water and separately blanched cabbage if you like. Adjust the seasoning with salt and pepper. Then add your meat to this broth.