Oriental meat stew with couscous

Ingredients for 4 servings:

• 400 g meat, beef or turkey or lamb
• 1 small can of chickpeas, drained OR: 200 g soaked
• 1 can green beans, drained
• ½ tube(s) tomato paste
• 4 cloves garlic
• 4 onions
• Cinnamon powder
• turmeric
• Paprika powder, sweet
• Paprika powder, hot
• 1 small chili pepper(s)
• 400 g couscous
• some oil

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Algerian recipe

Soak the chickpeas overnight, if necessary, and cook. Drain in a sieve. Cut the meat into bite-sized pieces and dice the onions. Finely chop the chili pepper and garlic. Brown the meat and onions with the spices (you can use plenty) in a pot. Once the meat is cooked through, add the chili pepper and garlic and fry briefly. Don’t overcook, or the garlic will become bitter. Then deglaze with a little water and stir in the tomato paste. Bring to a boil and simmer uncovered for one to one and a half hours, adding a little more water if necessary. Finally, when the stew is nice and creamy, add the chickpeas or beans and heat through. Meanwhile, put the couscous in a large bowl with a dash of oil and a pinch of salt. Pour boiling water over the couscous to a depth of about two fingers, and stir. Cover with a plate and let it sit for 10 minutes. Add more water if necessary.