Healthy and gourmet vegetable cuscous

Method

1. 1

   Prepare and sauté the onion: Cut the onion coarsely, pour a little oil into a saucepan and cook over medium heat until it begins to brown.

2. 2

   Seize the meat: Cut the meat into pieces, add it into the pan with a piece of butter, and stir well until the meat is beautifully coloured on all sides.

3. 3

   Add the tomatoes: Incorporate the tomatoes cut into small cubes and let them melt for a few minutes with the meat to form a nice base.

4. 4

   Moisten and add parsley: Pour the water at once, add a bouquet of flat parsley, then cook over medium heat for an hour.

5. 5

   Season: Add turmeric, ginger powder, salt, ras el hanout, saffron and pepper. Let simmer for a while so that the meat will soak well with all the spices.

6. 6

   Prepare vegetables: Meanwhile, cut carrots, turnip, pumpkin (with skin) and zucchini into large cubes.

7. 7

   Cook the firm vegetables: Add the carrots and turnip into the pan and cook for 15 minutes, while they begin to soften.

8. 8

   Add soft vegetables and chickpeas: Stir in zucchini, pumpkin and chickpeas, then cook for another 15 minutes until all vegetables are cooked well.

9. 9

   Check seasoning: Taste the broth and adjust the seasoning if necessary according to your preferences.

10. 10

    Serve: Draw the couscous with warm semolina, table generously with broth and have the vegetables and meat over it. Enjoy!

Nutrition

calories

520 kcal

fatContent

20 g

fiberContent

8 g

sugarContent

10 g

sodiumContent

620 mg

proteinContent

28 g

cholesterolContent

72 mg

carbohydrateContent

48 g

saturatedFatContent

7 g

unsaturatedFatContent

13 g

Indicative values from the source, for the original recipe.

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