Ingredients:-
-Lamb Meat: 1 kilo (cut into medium-sized pieces).
-Couscous: half a kilo.
-Onions: 2 pieces (sliced).
-Tomatoes: 2 pieces (cut into cubes).
-Parsley: bunch.
-Carrots: half a kilo (cut into large pieces).
-Turnip: half a kilo.
-Cabbage: a quarter of a grain (small).
-Zucchini: 4 pieces.
-Pumpkin: half a kilo.
-Chickpeas: a can (boiled and drained).
-Hot red pepper: 2 pods (optional).
-Olive oil: half a cup.
-Salt: one teaspoon.
-Black spice: one teaspoon.
-Ginger powder: one teaspoon.
-Turmeric: one teaspoon.
-Saffron: a quarter of a teaspoon (dissolved in water / optional).
-Water: 4 cups (boiled).
-Onions: 3 grains (sliced).
-Butter: 1 tablespoon (or vegetable oil).
-Raisins: half a cup (washed and soaked in cold water for a quarter of an hour).
-Black spice: a quarter of a teaspoon.
-Salt: half a teaspoon.
-Ginger: half a teaspoon.
-Cinnamon: half a teaspoon.
-Sugar: a quarter of a teaspoon.
How to prepare:-
-Fry the onions in the oil.
-Add the meat and spices and stir well.
-Add tomatoes, then boiling water.
-Cover the pot for 1/2 hour.
-Add carrots, turnips and cabbage.
-At the same time, prepare the couscous grains by sprinkling two cups of cold water with mixing.
-Add a quarter cup of olive oil.
-After the steam rises from the couscous cooker, add the couscous and let it evaporate for 1/4 hour.
-Raise the pot from above the fire.
-Sprinkle the couscous with two cups of cold water, a teaspoon of salt, and a tablespoon of olive oil. Add the rest of the vegetables to the pot, then the couscous and let it evaporate for another quarter of an hour.
-Sauté onions in oil, butter, or a mixture of both.
-Add the spices and leave the onions over a low heat for 1/4 hour.
-Add the raisins and continue to stir until the onion turns golden.
-Serve the couscous in a large dish with the addition of meat sauce, vegetables and onions.
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