1 kg of couscous semolina
500 g zucchini
150 g chickpeas
500 g turnips
500 g carrots
1 kg of beef braising
1 kg of lamb shoulder
200 g of butter
1 teaspoon of sweet pepper
1 teaspoon of saffron
1 bunch of coriander
STEP 1 :
Cut the mutton and beef into pieces. Put them in the pot with couscous. Cover with 5 liters of cold water Add the chopped onions, saffron, sweet pepper, salt, pepper and chickpeas soaked from the day before.
2ND STEP :
Bring to a boil and simmer for an hour.
Put the couscous semolina in a salad bowl and pour over a little warm salt water. Mix and detach the grains with a fork.
Put the semolina in the basket of couscous and put it on the pot. As soon as the steam passes through the semolina, return it to the salad bowl.
Wash the turnips and cut into quarters. Wash and scrape the carrots and cut into pieces. Wash the zucchini and cut into slices 3 cm thick.
After one hour of cooking the broth, add turnips and carrots. Cook for a quarter of an hour then add the zucchini and chopped coriander.
Put the semolina in the couscous basket.
Cook for 3 quarters of an hour. When the semolina is cooked, put it in a dish. Add butter cut in pieces. Dig a well in the center of the semolina and arrange the vegetables and meats. Present the broth separately in a soup tureen.