Moroccan couscous recipe

Moroccan couscous recipes:

My main dish Moroccan couscous and couscous recipes Easy and means very easy Mediterranean and supplementary health insurance with dried tomatoes, feta, olives and basil
This recipe is very long to achieve but cook all the ingredients one by one removes excess fat and accentuate the taste of vegetables and broth.
Preparation time: 30 minutes
Cooking time: 45 minutes

Ingredients (for 4 people):

- 800g of meat (cottage beef, lamb, chicken) and 2 merguez
- 8 carrots
- 8 onions
- 8 turnips
- 2 green peppers
- 2 red peppers
- Blanched cabbage
- 8 courgettes
- Four chip pumpkin
- 1 can of peeled tomatoes (we keep the juice too)
- Chickpeas (amount to be adapted)
Preparation of the recipe:

method:

- Sauté the onions and remove when they are golden

- Cook all meat, except the sausages, which will cook at the last moment. Book.

- In the pot, add a little olive oil and fry all the vegetables except zucchini and chickpeas are cooked / canned. Add the chopped tomatoes and their juice.

- At this stage, the spices, the amount is to be adjusted to everyone's taste ... but there are spices couscous ready added

For us:

- Cumin, paprika, saffron, spices 4, ras el hanout, ginger and a hint of cinnamon

Then, covered with spicy meat broth, and let it cook on low heat 1:30.

10 minutes before end of cooking, zucchini and possibly chickpeas are added.