In Morocco No Froday without a"couscous"

Traditional Couscous

Ingredients:
1 kg lamb jumped into pieces
1 small sliced ​​veal shank
1 kg of semolina average
250 g chickpeas
8 courgettes
8 turnips, carrots 8
2 large tomatoes, 2 stalks celery
3 large yellow onions
6 cloves of garlic
125 g raisins blond
1/2 bunch parsley, 1/2 coriander
1 c. in s. ras-el-hanout
200 g butter or fat smenPreparation of traditional Moroccan couscous:
The night before, put the chickpeas to soak. The same day, melt
125g smen at the bottom of a steamer. Fry the meat for 10
minutes then remove.
Replace with onions peeled and chopped, melt them 10 minutes
then add the chickpeas, chopped tomatoes, crushed garlic and
chopped celery. Melt 10 min. Put the pieces of meat, moisten
with 2 water, add salt, pepper, ras-el-hanout.

Cover and simmer for 1 hour over low heat.
Meanwhile, put the couscous in a bowl, cover with 50 cl of cold
salted water, stir and let stand 30 minutes, stirring occasionally.

Add the turnips and carrots into pieces of meat and parsley.
Bake 20 minutes, then add the zucchini into chunks and raisins
for 20 min. Add the coriander, cook for 10 min.

After adding carrots, put the couscous in the steamer basket,
place it on the pot. Let it cook for 15 minutes, pour in the dish,
sprinkle with 1 cup cold water.

Work at hand and let stand 10 minutes. Repeat cook for 10 minutes
on the pot, let stand 10 minutes, then reheat. Stir in the
rest of smen and serve with the meat, and in a bowl, broth and
vegetables.