Preparation :
Put the chopped meat into a saucepan with the margarine and saute, occasionally stirring until the meat changes color. Add the chopped onions and continue cooking in the same way until the onions turn golden. Chop the tomatoes. Add the tomatoes, 1/3 tablespoon salt and 1/5 tablespoon black pepper to the saucepan. 5 minutes later add 1 1/2 glasses of warm water, cover and cook for about 2 hours over moderate to low heat until the meat is thoroghly cooked.
The Couscous:
About 90 minutes after you start cooking the meat, put 10 glasses of water and 2 tablespoons of salt into a saucepan and bring to the boil. Add the couscous and boil for 6 minutes. Strain and rinse the couscous. While the couscous is being strained, add 1 glass of warm water or broth to the meat and bring to the boil. Add the couscous to the meat and cook first over moderate then over low heat for 15-20 minutes.
The Dressing:
Heat the margarine and pour it over the meat and couscous. Simmer for 15 minutes on very low heat, stir and serve.