Another way of preparing couscous is to steam it over a stew consisting of breast of mutton, first browned in fat, a chicken, jointed, and also browned in fat, and a few onions. After about 15 minutes, the moisture which has collected in the strainer is poured into the marmite, which is again covered with the wet cloth, and the strainer containing the couscous put over it. Add carrots, onions, haricot beans, green peas, pimientos and turnips to the stew, which should be well seasoned. When the steam again escapes from the couscous, the dish is ready. Make a sauce with a little of the reduced stock and butter, seasoning highly. Put the couscous on a hot dish, with the meat and chicken in the middle and the vegetables around the dish.