While the meat is cooking, you'll be steaming the broken vermicelli four or five times, or the couscous three times. Here I'll be showing the procedure for steaming the vermicelli.
Start by filling the base of a couscoussier at least halfway with salted water, and bring it to a boil. Once boiling, reduce the heat to medium-low, enough to keep the water simmering rapidly.
Next, mix 3 tablespoons of oil into 2 lbs. (about 1 kg) of dry, broken vermicelli. Be sure all the strands are coated with oil.
Note: If preparing the dish with couscous rather than broken vermicelli, see How to Steam Couscous and skip to step 9 to see how to serve the Seffa Medfouna.
