Stew Madeira island style

the meat is washed and boiled in water. when the meat is almost cooked, add all the washed and whole vegetables. The stiff outer leaves must be removed from the cabbage. a bunch of thyme is added.
As the vegetables cook, they are removed from the broth.
wet the couscous with a little water and place it in the deep part of the couscous.
as soon as the meat and all the vegetables are cooked (these have already been removed from the pan) the couscous is placed on the pan so that the couscous is steamed. to prevent the steam from escaping, a cloth is placed on the edge of the pan between it and the couscous.
after everything is ready, put it back in the broth (except the couscous), so that the stew is served very hot.

the couscous is now replaced by the rice ball. in this case, the ball with the couscous is introduced into the broth where the stew is cooked. it is introduced in the last 10 minutes. couscous, which was once prepared by them, is now sold in grocery stores ready to use.
when they prepare the couscous (granulated) at home, to find out if the water in the couscous has not completely evaporated and to avoid losing steam, check by pouring some pebbles or shells of limpets or cockles into the bottom of the couscous. if on the fire, when boiling, they do not ring, it is a sign that the water has run out, so it is necessary to add more.