1 1/2 kg of meat, hamstring
250 gr dried peas left to soak
500g of carotts cut into halves
300g of turnips cut into quarters
250gr of sliced onions
750 gr of red pumpkin cut into
1 white cabbage,
2 green peppers
1 bud of oregano thinly sliced
1/2 big spoon of black pepper
1 tea spoon of salt
4 big spoons of oil
Note:You will need a special cooking instrument made
of two parts assembled vertically,the first cooks the vegetables
and the sauce and the top part steams the couscous with the vegetable
steam since its bottom is filled with holes.
Preparation of the seed
Wash the couscous et let it
rest 15 minutes, add 2 tea spoons of oil and mix.
Put the couscous into the top part
of the ustensil,place over the bottom pot which you would have filled
with all the vegetables into 6 liters of water. Make sure not to
put too much couscous so that the steam can pass through.
Steam for 45 mn.
Take off the couscous and work
it with your hands as you would with dough and add 1/2 liter of
water and 2 big spoons of oil in the process . Keep working the
couscous until there are no clots or lumps and that the couscous
has gained some volume.
Let it cool down.
Put the couscous back and let
it steam for 30 mn.
The vegetables and the meat should be ready by now.
Take off the couscous one more
time and let it cool down.
Cut the vegetables into quarters
and the carrots into halves.
In the bottom pot, put the meat,
peas and onions, 2
tea spoons of oil, 6 litres
of water, boil up then
let it simmer over a medium fire for
Add all the vegetables except
the pumpkin then let it simmer for 45mn.
Add the pumpkin and let it cook
How to serve:
Arrange the couscous in a conic
shape into a deep dish.
Sprinkle the couscous with the
sauce. 5 table spoons should be enough.Keep the remaining sauce
available by the dish.
Put the meat and vegetables
on top.Tradition dictates that the meat should be visible to the
guest but not too much so the recommanded layers are (from bottom
up):vegetables,meat then peas and onions.