COUSCOUS..a staple delicious food from North Africa.

Serves 4

500 g couscous

500 g lean meat (mutton) cut into big portions
2 large onion sliced very thinly

200 g pumpkin cut in cubes

100 g zucchini

200 g carrots, peeled and cut in big pieces

4  chilies (optional)

200 g potatoes peeled and cut in large pieces

150 g chickpeas soaked in water over night

4 tbsp tomato paste

1 tsp cinnamon

100 g butter melted

1 tbsp curry powder

½ tbsp cayenne pepper

3 tbsp olive oil

salt and black pepper.

Cook the couscous according to the instructions on the package and spice it with the melted butter, salt and cinnamon. 

I prefer the traditional way of cooking couscous over the meat and vegetable stew in the special cookware for couscous.

Heat olive oil in a kettle and sauté the meat and onions till golden brown.

Add carrots, potatoes, soaked chickpeas without the water.

Add tomato paste cayenne pepper, curry powder and salt mixing ingredients well all the time.

Add enough water to cover all ingredients in the kettle. 

Reduce the heat and add salt and black pepper.

Cook the stew for couscous until the meat is tender.

Add the pumpkin and zucchini and continue cooking

until all meat and vegetables are cooked but not over cooked.

Reheat the cooked couscous and transfer to serving dish/dishes.

Pour the vegetable and meat stew over the couscous and serve garnished with fresh chilies.