Preparing the couscous recipe Couscous with seven Moroccan vegetables:
Cut the beef into pieces. Put them in the couscous pot. Cover with 5 liters of cold water
Add onions chopped, saffron, paprika, salt, pepper.
Bring to a boil and leave to simmer for one hour.
Put the couscous semolina in a bowl and pour over a little warm salt water.
Mix and loosen the grains with a fork.
Put the couscous in the basket of the steamer and place it on the pot
Wash the turnips and cut into quarters. Wash and scrape the carrots and cut into sections. Wash zucchini and cut into slices 3 cm thick. Wash the cabbage and cut into strips. Peel the pumpkin and cut into large cubes. Wash the eggplant and cut into cubes. Wash tomatoes and cut into quarters.
After one hour of cooking the broth, add the turnips, carrots and cabbage. Cook for fifteen minutes then add the pumpkin, potatoes, eggplant, tomatoes, zucchini and chopped coriander.
Put the couscous in the basket of the couscous.
Cook for 3 quarters of an hour.
When the couscous is cooked, put in a dish. Add the butter cut into pieces.
Make a well in center of semolina and arrange vegetables and meats.
Presenting the broth aside in a bowl.
ingredients
1 kg of couscous semolina
500 grams of beef shank
300 g turnips
300 g of cabbage
300 g of carrots
300 g zucchini
300g potatoes
300 g of pumpkin
300 grams of eggplant
300 g of tomato
2 onions
1 teaspoon paprika
1 small teaspoon of saffron
1 bunch coriander
200 g butter
salt
Pepper
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