Ingredients for the broth:
- 1 kg veal
- 3 tomatoes
- 2 onions
- 1 tbsp tomato concentrate
- 8 cl sunflower oil
- 1 tbsp Dar Choumicha® Organic Spices for Couscous
- 3l water
- 120g soaked chickpeas
- 2 small bunches of coriander (cilantro)
- 250g white turnips
- 250g yellow turnips (swedes)
- 500g carrots
- 500g cabbage
- 500g pumpkin
- 1 chilli pepper
Ingredients for the couscous:
- 750g medium grain couscous
- 1 tbsp sunflower oil
- 1 tsp salt
- 1l water
- 1 tsp aged butter “smen”
Cut the meat into pieces and brown in a saucepan over a low heat with the oil, onion, 2 tomatoes and the tomato concentrate.
Add the water and add the Dar Choumicha® Organic Spices for Couscous, the chickpeas and one bunch of coriander (cilantro).
When the meat is half cooked, add the cabbage, cut into wedges, the carrots and the turnips.
When the meat is almost cooked, add the pumpkin, the remaining tomato and the chilli pepper.
Heap the steaming couscous onto a serving dish and make a well in the centre.
Moisten the couscous with the hot broth before arranging the meat and vegetables in the centre.
Serve the couscous very hot.
Method for preparing the couscous:
Pour the couscous into a large bowl and moisten with a cup of water.
Work with your hands to separate and swell the grains.
Cover with a clean dish cloth and set aside for a few minutes so that the couscous absorbs all the water.
Grease the top part of the couscoussier with a little oil and place it over the bottom half filled with boiling water.
When the steam begins to pass through the couscous, count 15 minutes, turn off the heat and pour the couscous into the large bowl. Coat with oil and moisten with a full cup of salted water. Work with your fingers to separate the grains and allow to rest for a few minutes so that the couscous absorbs all the water.
Repeat this step twice more until the couscous has swelled and is cooked and tender.
Coat the couscous with the aged butter and transfer to a serving dish.