Ingredients
1 kg couscous1 kg beef, clip to medium-sized pieces
500 grams Turnip, cut into quarters
500g carrots, cut into large sections
500 g zucchini, cut into large sections
150 grams of Homs, drenched in water since the previous night
2 onions, minced
200g butter
1 teaspoon saffron
1 teaspoon paprika
2 cups fresh coriander, or the equivalent of a bouquet, finely chopped
1 teaspoon ginger, crushed
Salt to taste
Black pepper
Method of preparation
1. Put the couscous in a bowl and pour over some lukewarm salted water. Couscous with a fork stir until the grains are dispersed from each other, and then filtered and placed in a private refinery cooking steamed, much above where the cook meat. If there was no private refinery, you can use an ordinary refinery provided that the appropriate measure to measure the amount.2. Put the meat in the pot and drown five quarts of water. Then add the onions, chickpeas, ginger, saffron, paprika, salt and black pepper. Bring to boil and then simmer for an hour.
3. The refinery placed inside the pot while cook the meat. When steam starts to escalate from couscous, filtered and re-raise the couscous to the bowl and set aside.
4. After an hour of cooking the meat, add the turnips and carrots and simmer for 15 minutes, then add the zucchini and coriander.
5. Couscous is placed back into the refinery inside the pot, and simmer for 45 minutes.
6. When cooked couscous, unquenchable fire.
7. Put the couscous in a serving dish and add the butter over it. Raise meat and vegetables from the broth.
8. Pour the meat and vegetables in the center of couscous gap, and pour the broth into a deep pot to offer.
9. To apply, couscous is placed in individual dishes and stews over it, then pour the gravy over it.
