Moroccan Couscous

ingredients:


1 kg of couscous semolina
500 g zucchini
2 onions
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
pepper
salt
Equipment
couscoussier
Cooking pot
Bowl

 

Preparation:

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.
STEP 3:
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.
STEP 4:
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.
STEP 5:
Put the semolina in the couscous basket.
STEP 6:
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.