Couscous

North African dish

Ingredients for 4 people
1000 g couscous
800 g beef (or lamb)
200 g chickpeas
500 g onions
1 white cabbage
400 g carrots
200 g turnips
200 g aubergines
500 g tomatoes
200 g pumpkin
2 chillies
1 bunch coriander
½ teaspoon saffron
1 cup olive oil
Salt
Harissa

Note
Couscous is traditionally made in a “couscoussière”, a double boiler consisting of a pot with lid and a pierced basket. The idea is to cook the couscous in the steam from the other ingredients, thereby ensuring that the grains remain separate. It is, however, also possible to improvise with a saucepan and a sieve or colander.

Harissa is a spicy paste made from chilli, cumin, coriander seeds and garlic that is widely used in Tunisia and other North African countries.

Preparation
Soak the chickpeas in plenty of water for 1 day, drain. Wash the couscous, drain and spread out to dry, breaking up any lumps. Cut the beef into bite-size pieces. Chop the onion.

Heat the oil, add the meat, onion and chickpeas and season with salt, pepper and saffron. Pour in 3 l water, cover and simmer for 30 minutes.

Put the couscous in the sieve and place it over the saucepan. Bring the saucepan ingredients to the boil (the couscous must be suspended in the steam) and continue simmering for a further 30 minutes.

In the meantime, wash/peel and dice the white cabbage, aubergines, carrots, turnips and tomatoes. Chop the chilli finely and the coriander slightly more coarsely.

Remove the couscous from the steam and spread it out, breaking up any lumps. Rub in a little oil and water to separate and moisten the grains.

Add the vegetables, chilli and coriander to the meat, pour in sufficient water, return the couscous to the sieve and bring the saucepan ingredients to the boil.

Cut the pumpkin into chunks and cook in a little liquid from the saucepan.

Spread the couscous out once again, season with salt and drizzle with oil to separate the grains. The couscous should not be glutinous.

Season the vegetables and meat with harissa according to taste.

Form the couscous into a pyramid on a serving dish and pour the rest of the ingredients around it.

Enjoy your meal.