Ingredients
Serves 8
1kg of couscous
1kg of meat (veal or mutton)
1 medium sized cabbage
1kg of onions
4 or 5 big tomatoes
500g of pumpkin
250g of eggplant
500g of carrots
2 hot peppers (chillies)
1 handfull of chopped coriander or parsley
250g of butter
1/2 teaspoon of saffron (preferably natural)
1/2 spoonful of pepper
6 litres of water, salted
Instructions
- Cook (boil or steam) the couscous, following the instructions on the package. Add half of the butter once it's cooked, to keep it fluffy. Allow to cool.
- Dice the meat in large pieces; add two sliced onions, the diced cabbage, the pumpkin (cut in large pieces), the other half of the butter, salt and pepper, and put them in a large pot.
- Pour the water in the pot, and heat until it boils.
- Let it boil for half an hour, and then add the tomatoes, the eggplant (chopped but not peeled), the rest of the onions, the carrots, the chilies, and the chopped coriander (or parsley).
- Taste the broth; add more seasoning (salt, pepper, chilies, etc) if needed.
- Take the pot off the stove when the vegetables are cooked and the meat is tender.
- Serve the heap of couscous alone in a large dish, and the meat and vegetables with the broth in a large bowl. Mix as desired in each person's dish.
