1. In the bottom pot of the couscous steamer, pour a few tablespoons of olive oil. Sauté the sliced onion, chopped garlic, meat, and a finely chopped celery stalk. Let everything cook for a few minutes, then cover with water. Cook for 1.5 to 2 hours, skimming off the fat that forms on the surface occasionally with a slotted spoon.

2. Rinse and drain the couscous grains. Pour them into a large bowl, add the olive oil, and sprinkle with a teaspoon of salt. Mix by hand in a circular motion, fingers spread apart, for about 1 minute. Place the top part of the couscous steamer (keske) on the bottom pot, which should be boiling. Pour the couscous into the keske, cover, and steam for about 45 minutes.

3. After this time, pour the couscous back into the bowl. Sprinkle it with two glasses of water and spread it with a wooden spoon. Allow it to cool enough, then roll the couscous between your hands to break up any lumps and separate the grains. Let the grains absorb the water for at least 30 minutes.

4. Peel and wash the vegetables for the broth.

5. Peel and wash the vegetables for the stuffed meatballs and cut them into pieces.

6. Soak the stale breadcrumbs in water. Place the ground meat in a large bowl, and add the chopped onions, chopped garlic, chopped parsley, 2 egg yolks, salt, pepper, and 2 teaspoons of four-spice blend. Squeeze out the excess water from the bread, add it to the mixture, and mix thoroughly with your hands.

7. Form a few plain meatballs, then wrap the chopped vegetables in the ground meat mixture, covering them well to form round or oval meatballs. Plan for two or three meatballs per person.

8. Pour some flour into a shallow dish and beat two eggs in another dish. Coat the meatballs in flour, then in the beaten eggs.

9. Heat about 1 cm of cooking oil in a pan and brown the meatballs. Then carefully place them in a large pot, side by side, and cover with water. Bring to a boil, then lower the heat immediately. Simmer gently for about 1.5 hours until the sauce reduces.

10. When the meat cooking in the bottom pot of the couscous steamer is tender, add the vegetables and the marrow bones wrapped in cheesecloth. Add water to cover everything. Add two pinches of salt, pepper, four-spice blend, and a pinch of cinnamon. Simmer the broth for about 2 hours.

11. Fluff the couscous by turning it with your hands, fingers spread apart.

12. When the broth boils, place the keske on top of the pot and pour in the couscous. Cover and steam for 30 minutes.

13. Remove the keske from the pot, and pour the couscous back into the large bowl. As soon as it’s cool enough to touch, separate the grains by rolling any clumps between your hands.

14. Cover the couscous with a clean cloth until ready to serve.

15. Remove the meat from the pot and arrange it on a serving platter.

16. Arrange the meatballs and their sauce on a second platter.

17. Pour the broth and vegetables into a soup tureen.

18. To serve, place the couscous on each plate, then add the meat, meatballs, vegetables, and pour broth according to each person’s preference.