Ingredients for 6 to 8 people
Prepare the honeyed raisins (the day before):
Mix honey, raisins, and cinnamon. Gently heat without boiling. Cover and let cool.
Prepare the kefta meatballs:
Coarsely chop the onion. Peel and crush the garlic clove. Wash, stem, and chop parsley and cilantro.
Finely chop ingredients in a food processor (avoid puréeing). In a bowl, combine minced beef, chopped vegetables and herbs, 2 tsp ras el hanout, and ½ tsp salt. Mix well. Add egg and knead into a uniform mixture. Cover and refrigerate at least 30 minutes to infuse flavors and ease shaping.
Spread flour on a plate. Form egg-sized balls (about 20) with floured hands. Roll in flour and set aside.
Brown meatballs in olive oil in a large skillet over medium heat, turning for even color, 6-7 minutes. Set aside.
Prepare the couscous:
Place semolina in a bowl, cover with cold water, then drain. Spread on a dish, add 2 tsp salt, shake, and rest 30 minutes under a damp cloth.
Sauté thinly sliced onion in olive oil in the couscousier base. Add tomato purée, sweet paprika, and ras el hanout. Add 2.5 L water and stock cube. Bring to a boil, then simmer. Add turnips, carrots, chopped celery, saffron, salt, and pepper.
Steam semolina in couscousier top for 20 minutes. Off heat, sprinkle with cold water, mix in butter. Return to pot.
Add chickpeas and zucchini pieces to broth. Steam semolina another 20 minutes.
Mound semolina on a platter. Surround with vegetables, kefta, and grilled merguez. Serve honeyed raisins separately. Enjoy hot.
