Couscous with vegetables

Couscous, the national dish in Morocco is becoming a universally recognized and appreciated dish.

okay so we start now our recipes.

 

In the bottom of the pot of couscous, stir and cook over medium heat for 30 minutes before starting to cook couscous (see above).


1 kg 500 pieces of meat, 200 grams of chickpeas soaked the day before, 1/2 teaspoon salt, 1 teaspoon pepper, 1 packet of saffron, 300 grams of chopped onions, 100 grams of butter , 2 liters of water

Remove the couscous pot when the steam has passed through the couscous and
add:

1 kg carrots, peeled, halved lengthwise

 
After 10 minutes, add:

750 g turnips, peeled, cut in half long1 kg zucchini cut in half and long500 g tomatoes cut into two1 kg red squash morceaux250 g raisins with pépins1 bunch of chopped coriander

When the vegetables are cooked, remove from heat. The broth should be quite abundant, present your couscous according to Moroccan tradition :) and serve hot.