1.   Drop dough by small teaspoonfuls into simmering stew.

2.   I seared it on both sides until it was nice and brown but still slightly rare, and I added its juices to the simmering stew.

3.   Shape mixture into small balls and drop into simmering stew.

4.   Stir into simmering stew.

5.   The couscous is placed in this upper portion and steamed over simmering stew, broth or, as a last resort, boiling water.

6.   When chilly autumn evenings solicit warm and tender retreats, a simmering stew or slowly cooked roast often comes to mind.