Couscous Of Meat And Vegetables

Preparation:

Preparation: Clean all the vegetables and cut them into large pieces. In the lower part of a couscoussier put half a glass of olive oil together with the meat with the minced onions, the washed and minced parsley and all the spices, then cover with about 1 liter and a half of water and salt. Mix everything and cook over medium heat for 30 minutes. When the ingredients start to boil, add the peeled and cut into large slices carrots, the courgettes, the peeled and quartered turnips, the tomato sauce. Leave to cook for another 30 minutes, then add the drained chickpeas of their liquid and the pumpkin, finish cooking for another 15 minutes, until the vegetables are cooked. In a large container, mix the couscous with about 250 cl of cold water in order to shell it well. Half an hour before the sauce is cooked, grease the inside of the upper part of the couscoussier with a little olive oil, then press the two sides of the pot together using a kitchen towel or a nylon bag so that the cooking steam passes through the semolina. At this point distribute the couscous in three successive moments, waiting for the steam to constantly pass through the semolina. Then start scrupulously shelling the semolina after adding the salt and put it back in the pot to finish cooking (about 15 minutes) following the previous steps. When the semolina is cooked arrange it in a large deep dish and make a space in the center where to place the meat and all around the vegetables. Slightly wet everything with the cooking broth, taking care not to soak the semolina. If desired, it is possible to dilute some harissa (chilli paste) to taste in a bowl with part of the cooking broth to make everything more spicy.