1.   Take them from the pan with a perforated spoon and transfer them to a mortar or the liquidizer goblet.

2.   With a perforated spoon, lift the meat from the broth and place on top of the couscous.

3.   With a perforated spoon, remove them and serve immediately, or drop them into ice water until needed, then briefly reheat in boiling water.

4.   With a perforated serving spoon, transfer the ingredients of the pot into a large bowl.