METHOD OF MAKING COSCOS WITH vegetables AND MEAT

Ingredients: - a kilogram of couscous - a kilogram of lamb - a cup of olive oil - salt, to taste - a teaspoon of black pepper - a teaspoon of ginger - a spoonTwo liters of water - half a kilogram of carrots, cleaned and cut into longitudinal pieces - half a kilogram of zucchini, cleaned and cut into longitudinal pieces - half a kilogram of fresh squash.
Half a kilogram of cabbage, chopped - 2 onions, chopped - 2 tomatoes, 2 chopped - a bunch of coriander and parsley - 100 grams of chickpeas soaked in water
Preparation method: 1- Add the pieces of meat, onions and tomatoes in the pot designated for them, pour the oil, scatter the salt, black pepper, saffron and ginger, and add the ghee. Moves
After the mixture boils, the lid is removed. Chickpeas, carrots, cabbage, zucchini, red squash, coriander, parsley and a little water are added, depositing this mixture over a quiet fire.
Place the couscous in a dish, pour half a litre of salted water over it, stir well, and grease with 2 tablespoons of oil. It is transported to its own container, placed over a vegetable pot, and cooked over a low heat.
When the steam is condensed from a couscous container, it is removed from the fire, put into a dish and poured a quarter-litre of cold water, stirring well, and returned to the container.
This process is repeated three times, until the couscous is mature. Then, grease with a little butter, pour into a round dish, hollow in the middle, place the pieces of meat, cover with vegetables and water in gravy. Serve hot.