Slice the carrots and chop the garlic. Clean the beans and cut them into pieces. Coarsely dice the meat. Cut the pomegranate in half and squeeze out the seeds.
Boil 200 ml water with 1 tablespoon oil and 1 teaspoon salt. Stir in the couscous and let it swell for 5 minutes at low heat. Boil the beans in well salted water for 10 minutes. Heat 2 tablespoons of oil and fry the meat in it, add salt and pepper and remove. Fry the carrots in the frying fat. Add garlic and cinnamon and fry.
Add 350 ml of water, bring to a boil and stir in the grained broth. Simmer for 5 minutes.
Chop the parsley.
Add the couscous, beans and meat to the carrots, let everything heat up well and season with salt and pepper. Before serving, sprinkle the pomegranate seeds and parsley.