Pour the medium couscous semolina into the large serving platter and combine it with salt, paprika, and garlic powder.

Gradually sprinkle about 600 ml of water over the seasoned couscous semolina and rub it together until evenly moistened.

Let the couscous semolina rest for 10 minutes so the grains absorb the water.

Transfer the couscous semolina to the upper basket of the couscoussier and steam it for 10 minutes.

Peel and cut the potatoes and onions into large pieces, then trim the green beans and cut the zucchini into thick chunks.

Season the onions and zucchini with paprika, garlic powder, salt, and olive oil.

Season the potatoes and green beans with paprika, garlic powder, salt, and olive oil.

Cook the onions and zucchini in the lower pot of the couscoussier until beginning to soften.

Return the hot steamed couscous semolina to the large serving platter and mix in the tomato puree.

Add about 500 ml of water to the tomato couscous semolina and loosen the grains with the wooden spoon.

Steam the couscous semolina a second time for 15 minutes.

Cook the potatoes and green beans in the lower pot until tender.

Sprinkle the couscous semolina with about 300 ml of water and separate the grains by hand or with a spoon.

Steam the couscous semolina a third time for 10 minutes if the grains are not fully tender.

Boil the eggs until hard-boiled, then peel them.

Place the cooked vegetables over the couscous semolina and drizzle with the remaining olive oil.

Serve the couscous hot and top each portion with one hard-boiled egg.