Ingredients

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• Mutton (collar)

• Beef (lodging or chuck) + tail if possible

• 2 tomatoes

• 3 onions

• 2 carrots per person

• 1 zucchini per person

• 1 turnip per person

• Pre-cooked chickpeas

• 1 piece of pumpkin

• Spices (cloves, paprika, ras el
  hanout, salt, pepper, cayenne peppers)

• Coriander

 

 

Preparation

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1. Start cooking the beef in a broth separately with an onion studded with 3 cloves

2. In a large casserole, brown the mutton

3. Remove the mutton and brown 2 large onions with the seeded tomatoes
then the carrots cut in two or three.

4. Salt and pepper and add the paprika and the ras el hanout, let it brown

5. Pour the mutton, the beef and its cooking water, the turnips cut in half
and 3 cayenne peppers and fill with water until the preparation is completely covered

6. Cut the pumpkin into pieces which will thicken the broth by breaking up during cooking

7. Let simmer for at least 2½ hours (depending on the size of the pieces of meat)

8. 1/2 hour before removing from heat, add zucchinis, chickpeas and coriander
and add spices as desired.

 

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The real secret to obtain a couscous rich in flavors is to prepare it the day before and let it rest overnight, covered and in a cool place for the ingredients to release their aromas.

You can also let your imagination run wild by adding ingredients such as artichoke hearts, sultanas
or a hint of cinnamon that will personalize your couscous!