الكسكس

Ingredients:

 A kilogram of couscous

 - a kilogram of lamb

 -1 cup of olive oil

 -Salt, to taste

 - 1 teaspoon of black pepper

 - 1 teaspoon of ginger

 -1 teaspoon of saffron powder

 -a teaspoon of ghee

 Two liters of water

 ½ kilogram of carrots, cleaned and cut into strips

 Half a kilogram of zucchini, cleaned and cut into longitudinal pieces

 Half a kilogram of red squash

 Half a kilogram of cabbage, chopped

 -Two onions, chopped

 Two tomatoes, sliced

 A bunch of coriander and parsley

 -100gm chickpeas soaked in water

 How to prepare:

 1- Add the pieces of meat, onions and tomatoes in the pot designated for them, pour the oil, sprinkle with salt, black pepper, saffron and ginger, and add the ghee. Stir this mixture well, then pour two liters of water into it. Then, cover the pot.

 2- After the mixture boils, remove the lid. Add chickpeas, carrots, cabbage, zucchini, red squash, coriander, parsley and a little water, leaving this mixture on a low heat.

 3- Put the couscous in a plate and pour half a liter of salted water on it, stirring well, then brush it with two tablespoons of oil. Transfer to its own pot, placed over the pot of vegetables, and cook over a low heat.

 4- When the steam rises heavily from the couscous bowl, it is removed from the fire, placed in a dish and a quarter liter of cold water is poured over it, stirring well, then returned to its own bowl.

 5- This process is repeated three times, until the couscous is cooked. Then, it is painted with a little butter, and poured into a round dish and hollowed out in the middle, in which the pieces of meat are placed, covered with vegetables and watered with broth. Serve hot.

 (These ingredients are enough for five people.)