- 1 kg of veal meat
- 3 Tomatoes
- 2 Onions
- 1 Tablespoon tomato concentrate
- 8 Tablespoon of sunflower oil
- 1 Tablespoon spice for Couscous
- 1 Tablespoon salt according to taste
- 3 Liters of water
- 120 g Wet chickpea
- 2 Small bouquets of coriander
- 350 g White Turnip
- 350 g Yellow Turnip
- 500 g Carrot
- 500 g Cabbage
- 500 g Pumpkin
- 1 Hot pepper
- 750 g Medium Couscous
- 1 Tablespoon of sunflower oil
- 1 Teaspoon of salt
- 75 cl of Water
- 1 Teaspoon of rancid butter “margarine”
Cut the meat into pieces and sauté it in a pot on a low heat with oil, onion, 2 tomatoes and tomato paste.
wet with water and add spices for Couscous, chickpeas and a bouquet of coriander.
At half-baked meat, add cabbage slices, carrots and turnips.
When the meat is almost cooked, add the pumpkin, the remaining tomato and the chili pepper.
When meat and vegetables are cooked, remove from heat.
Train the smoking couscous on a serving platter, dig a well in the middle. Sprinkle the couscous with hot broth before disposing of the meat and vegetables in the center.
Serve the very hot couscous.
Preparation of couscous:
Place the couscous in a large dish and sprinkle it with a large glass of water.
Work with your hands to thoroughly moisten and separate the grains of couscous.
Cover with a clean cloth and let stand for a few minutes, while the couscous absorbs the water well.
Coat the inside of the top of the couscous with a little oil, and place the couscous there. Place this on the pot of the couscous half-filled with boiling water.
When the steam begins to pass through the couscous, Count 15mn, remove the couscous and spill the couscous in the big dish.
Coat with oil and sprinkle with a large glass of salt water. Work with your fingers to separate the grains.
Let stand for a few minutes, so that the couscous absorbs all the water well.
Repeat this operation twice in a row until the couscous swells, cooks and becomes tender.
Coat the hot couscous with rancid butter before erecting it in the serving dish.