Moroccan couscous .. The original recipe

The couscous is considered one of the most famous dishes in the country of the Moroccan Arab, and it is characterized by distinct flavors and good, we attended you in the kitchen of Madam and the recipe of Moroccan couscous, delicious and good and suitable for the provisions of Ramadan recipe recipe by Chef Khadija Menook

Ingredients

• Mutton lamb meat: 1 kg (cut for medium-sized pieces)
• Xxx: half a kilo
• Onion: 2 tablets (sliced)
• Tomato: 2 pieces (cubes)
• Parsley: bouquet
• Carrots: half a kilo (cut for large pieces)
• Turnip: half a kilo
• cabbage: a quarter of a grain (small)
• Squash: 4 beads
• Pumpkin: half a kilo
• Homs: can (boiled and liquid)
• hot red pepper: 2 horn (optional)
• Olive oil: half a cup
• Salt: teaspoon
• Black pepper: a teaspoon
• Ginger powder: a teaspoon
• Turmeric: a teaspoon
• Saffron: 1/4 teaspoon (dissolved in water / optional)
• Water: 4 cups (boiled)
• Onions: 3 grains (slices, amounts of apple)
• Butter: a large spoon (or vegetable oil, amounts of apple)
• Raisins: half a cup (washed and dissolved in cold water for a quarter of an hour, the amounts of the apple)
• Black pepper: a quarter teaspoon (amounts of apple)
• Salt: half teaspoon (amounts of apple)
• Ginger: half teaspoon (amounts of apple)
• Cinnamon: half teaspoon (amounts of apple)
• Sugar: one quarter teaspoon (amounts of the apple)
  How to prepare

1. Invert the onion in the oil, add the meat and spices, stir well, add the tomatoes, then the boiling water, cover the pot for 1/2 hour, then add carrots, turnips and cabbage.

2. At the same time, get the couscous seeds with two cups of cold water mixed with the mixture and then pour a quarter cup of olive oil.

3. After the steam has risen from the couscous cooking pot, add the couscous and let it evaporate for 1/4 hours.

1. Remove the pot from the fire, sprinkle with couscous with cold water, a teaspoon of salt and a tablespoon of olive oil. Add the rest of the vegetables in the pan. Then the couscous leaves and evaporates for another quarter of an hour.

2. In the meantime, prepare the apples: scorch the onions in oil, or butter, or a mixture of them, then add the spices and leave the onions over low heat for 1/4 hours. Then add the raisins and continue stirring until the onion color is golden, and the couscous is served in a large dish with the addition of meat sauce, vegetables and onions.