• 1 Mjebna of Msakhen (Literally means “something that is used to heat”, it is a mixture of a lot of spices (Mint, pennyroyal, Anise, Turmeric, Thousand, Garance, Fenugreek, Rosemary, Thyme, Cinnamon, Nutmeg, Nail of Clove, Pepper, Ginger, Pomegranate Flower, Lavender, Macis) Dried)
  • 1 Tablespoon spice composition for Msakhen
  • 1 Teaspoon of ginger
  • 1 Teaspoon of pepper
  • 1 Teaspoon turmeric
  • 2 Minced onions
  • 1 Garlic Head
  • 1 Small bouquet of parsley and coriander
  • 8 CL of oil
  • 1 Teaspoon of margarine
  • 100 g of chickpea soaked since the day before
  • Salt
  • 2 L of water
  • To serve:750 g fine cooked couscous


In a pot on low heat, place Mjebna and add onions, garlic, spices, herbs, oil, water and rancid butter “margarine”.
Put the chickpeas in a muslin and to boil, place them in the pot.
Continue cooking with cover and low heat until chickpea becomes melting.
Prepare the hot couscous in a dish, sprinkle it with sauce and garnish with Mjebna and chickpeas.
Serve the hot dish.