Couscous with Vegetables

couscous with meat and vegetables
Meal Type: ,
Mood: ,
Prep Time:
Cook Time:

Calories: 112

Rating: 5 Stars

Most famous dish


For the broth:

  • 1kg veal shank, cut into several pieces
    3 tomatoes
    2 onions
    1 tablespoon tomato paste
    8 tablespoons of sunflower oil
    ½ tablespoon Turmeric
    1 tablespoon Ginger Powder
    1 tablespoon Salt
    ½ tablespoon Pepper
    1 Large Pinch of Saffron
    3 litres of water
    120 g chickpeas soaked
    2 small bunches of coriander
    350 g white turnip
    350 g yellow turnip
    500 g of carrot
    500 g of cabbage
    500 g of pumpkin
    1 hot pepper

For couscous:

750 g medium couscous
1tablespoon tablespoon of sunflower oil
75 cl of water
1 tablespoon of Smen (Clarified Butter)


  1. Cut the meat into pieces and fry in a pot over low heat with the oil, onion, two tomatoes and tomato paste
  2. Moisten with water and add the spices, chickpeas and a bunch of cilantro
  3. When the meat is cooked, add cabbage quarters, carrots and turnips
  4. , add the pumpkin, the remaining tomato and the chilli
  5. When meat and vegetables are cooked, remove from heat
  6. Place the smoking couscous on a serving dish, dig a well in the middle. Sprinkle with warm bouillon couscous before placing meat and vegetables in the centre

Preparation of couscous:

  1. Place the couscous in a large dish and drizzle with a large glass of water
  2. Work with your hands to moisten the couscous grains and separate them ( This will help prevent the couscous grains from clumping together)
  3. Coat the inside of the top of the couscoussier with a little oil
  4. Arrange the couscous, place it in the pot of couscoussier half-filled with boiling water
  5. When the steam begins to pass through the couscous, leave it for 15 minutes, remove the couscous and put the couscous into the large dish
  6. Coat with oil and sprinkle with a large glass of salt water. Work with your fingers to separate the grains
  7. Let stand a few minutes, so that the couscous absorbs all the water
  8. Repeat this process twice until the couscous swells, cooks and becomes tender
  9. Coat the hot couscous with rancid butter before setting it in the serving dish. enjoy!