Preparation

• In the bottom part of the couscous pot, put meat, thinly cut onions, spices and 1 cup of water. Let boil and cook for ½ an hour, taste and adjust spicing if necessary.
• Prepare the couscous while letting the raisins inflate for 10 minutes in cold water and 1 tablespoonful of orange blossom water .
• Put the onions with a ladleful of the juice in a thick-bottom pot with a tablespoonful of rancid salt butter or regular butter, 1 tablespoonful of sugar, 1 tablespoonful of orange blossom water, another tablespoonful of strong flavour cinnamon and let the onions brown until candied.
• Add the raisins and let brown for 10 minutes or until all the water has evaporated.
• Form a crown with the couscous grains and put in its center the portions of meat. 
• On the couscous, put onions, raisins and the hard-boiled eggs cut in halves. 
• Slightly moist with some of the juice. 
• Sprinkle over almonds. 
• Pour the rest of the juice in a bowl from which everyone can help themselves.