Make a Moroccan couscous at your home

   Couscous (Arabic: كُسْكُس‎‎ kuskus ; Berber: ⵙⵉⴽⵙⵓ seksu) is a Maghrebi dish of small (about 3mm diameter) steamed balls of crushed durum wheat semolina, usually served with a stew spooned on top. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya and to a lesser extent in Sicily...

  source: https://en.wikipedia.org/wiki/Couscous

ingredients:

   - 1 kg of medium couscous semolina
   - 1 kg of lamb shoulder
   - 1 kg of chicken drumsticks
   - 1 kg of merguez
   - 150 g chickpeas
   - 500 g of turnips
   - 500 g of carrots
   - 500 g courgettes
   - 2 onions
   - 1 grated tomato
   - 1 teaspoon of saffron
   - 1 teaspoon of sweet pepper
   - 1 bunch of coriander
   - 200 g butter
   - salt and pepper

PREPARATION:

1. Cut the lamb into large pieces. Put them in the couscous pot. Cover with 5 liters of cold water. Add the chopped onions, saffron, sweet pepper, salt, pepper and chickpeas soaked since the day before.
2. Bring to a boil and simmer for one hour. Put the couscous semolina in a salad bowl and pour over a little warm salt water. Mix and separate the beans with a fork.
3. Place the semolina in the basket of the couscoussier and place it on the pot. As soon as the steam passes through the semolina, put it back into the salad bowl. Wash the turnips and cut into quarters.
4. Wash and scrape carrots and cut into sections. Wash the zucchini and cut into slices 3 cm thick.
5. After one hour of cooking the broth, remove the lamb meat and put it aside, add the chicken drumsticks in the chicken sauce, turnips and carrots. Cook for 20 minutes then add zucchini, shredded tomato and chopped coriander. Place the semolina in the basket of the couscoussier. Leave to cook for 20 minutes. Grill the merguez in the oven or pan. When the semolina is cooked, put it in a dish. Add butter cut into pieces.
6.  Finally
7. Serve the Moroccan royal couscous as well: dig a well in the center of the semolina and arrange vegetables and meats. Present the broth separately in a soup tureen.