Arabic-style couscous

Ingredients for 4 servings:

• 500 g leg(s) of lamb or veal
• 500 g couscous
• 3 onions
• 2 garlic cloves
• 3 large potatoes
• 2 zucchinis
• 4 carrots
• ¼ head of white cabbage, Turkish
• 2 peppers or 1/2 tsp harissa
• 150 g chickpeas
• 5 tsp tomato paste
• ½ tsp coriander
• salt and pepper
• oil
• n. B. water

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Coussous with leg of lamb or veal

Soak the chickpeas in water overnight. Heat a good splash of oil in a 5-liter pot and briefly brown the meat. After browning, sweat the tomato paste with the meat briefly, then add water and simmer over low heat (add enough water to create a tomato sauce that isn’t too thick). Add pepper, salt, cilantro, white cabbage, and chickpeas. Then cut the carrots and zucchini in half and add them to the remaining vegetables (add the vegetables uncut). Let it simmer in the pot until the vegetables are tender. Place the couscous in a large bowl and mix with 2 tablespoons of oil. Pour 1/2 liter of warm, salted (1/2 tsp salt) water into the couscous. Stir once, cover, and let stand for 10-15 minutes. Loosen the couscous with a fork until nothing sticks anymore. Place 1 tablespoon of butter in the center of the couscous and heat in the microwave, then stir to combine. Pour the oil from the surface of the sauce onto the couscous (3-4 tablespoons). Stir well until the couscous has taken on the color of the sauce. Remove the vegetables and meat from the pot and place them on a separate plate for serving. Pour more sauce over the couscous (if desired) and pierce with a fork to allow the sauce to soak in.