Moroccan Beef and Vegetable Couscous — a Classic North African Recipe

INGREDIENTS (4–6 servings): 500 g couscous; 600 g beef cut into chunks; 2 large onions; 2 carrots; 300 g squash (red or yellow); 400 g drained chickpeas (one can); 2 ripe tomatoes or 200 g tomato sauce; 4 tablespoons olive oil; 1 teaspoon turmeric; 1 teaspoon dried (powdered) ginger; 1 teaspoon sweet paprika; ½ teaspoon cinnamon (optional); salt and black pepper to taste; a bunch of fresh parsley and coriander; about 1 liter hot water or meat stock.

PREPARATION: In a large pot, heat the olive oil and sauté the finely chopped onions until soft and golden. Add the beef chunks and brown them on all sides. Add the turmeric, ginger, paprika, salt and pepper; stir well so the spices coat the meat. Add the chopped tomatoes, the carrots cut into large pieces and the hot water. Cover and simmer on low heat for about 45 minutes. Add the squash cut into chunks and the drained chickpeas; continue simmering for another 20–25 minutes, until the meat is completely tender and the vegetables are soft. Meanwhile, prepare the couscous: place it in a wide bowl, pour over about 500 ml of boiling salted water and 2 tablespoons of olive oil, cover and let it rest for 5 minutes. Then fluff with a fork so the grains stay separate. To serve, spread the couscous on a large shallow platter, arrange the meat and vegetables on top with a little of their cooking liquid. Sprinkle with chopped fresh parsley and coriander and serve hot, with the remaining broth on the side.

Preparation time: 20 minutes | Cooking time: about 70 minutes | Servings: 4–6.