Ingredients

• 600 g beef cut into pieces
• 2 onions
• 2 carrots
• 2 Tomatoes
• 2 potatoes
• 2 zucchini
• 240 g precooked chickpeas
• 250 g cous cous
• 1 sachet of saffron
• q.b. powdered ginger
• q.b. cinnamon powder
• pepper to taste
• q.b. chili powder
• 1 tuft of parsley
• q.b. extra virgin olive oil
• q.b. salt

Preparation of COUS COUS WITH MEAT AND VEGETABLES.

1. Peel the onions and cut them into wedges. In a large saucepan, heat a little oil and brown the onions for 1 minute. Add the meat and cook it over medium heat for about 10 minutes, turning often.
2. Add saffron and other spices (ginger, cinnamon, pepper and chili) to taste. Add 1.2 liters of water, cover with a lid and cook for 30 minutes.
3. Meanwhile, scrape the carrots, wash them and cut them into sticks. Add them to the pan and continue cooking for another 10 minutes.
4. Dice the tomatoes, peel and chop the zucchini, peel and dice the potatoes. Add all the vegetables to the saucepan, season with salt, and cook for another 15 minutes.
5. Rinse the chickpeas under running water and pour them into the pan along with the chopped parsley. Continue cooking for another 10 minutes.
6. Prepare the cous cous: bring 250 ml salted water to a boil with a tablespoon of oil, turn off the heat, pour in the cous cous, stir and cover. Let it rest for 5 minutes, then fluff it up with a fork, adding some of the cooking liquid from the meat.
7. Serve by arranging the couscous on a serving plate with the meat and vegetables on top. Enjoy piping hot.