Sear the veal brisket, add the onion and garlic and fry lightly. Add the caraway and coriander seed. Add the tomato puree, veal stock, tomatoes and chickpeas and bring to the boil gently. Add the plums. Let the dish simmer for around 90 minutes. Season the salt and pepper to taste. Garnish with the orange peel.
Boil the chicken stock. Add it to the couscous and simmer gently. Mix with the coriander, salt, pepper and lime. This dish can of course be prepared in and served from a traditional tagine dish, with warm bread and a fresh salad of tomatoes, orange and mint.