Moroccan Couscous

INGREDIENTS 1 kg couscous 1 kg meat, cut into medium pieces 500 g turnips, cut into quarters 500 g carrots, cut into thick slices 500 g zucchinis, cut into thick slices 1 cup chickpeas, soaked in water overnight or equal to 150 g 2 onions, chopped 200 g butter, cubed 1 teaspoon saffron 1 teaspoon paprika 1 dried coriander 1 teaspoon ground ginger salt to taste black pepper to taste

COOKING METHOD   1. Place the couscous in a bowl and pour a little bit of warm salted water over it. Mix and use a fork to separate the grains. Strain the couscous and place it in a steamer that fits in the pan used for the meat. If you do not have a steamer, you can use a strainer instead, but make sure that it fits on top of the saucepan. 2. Place the meat pieces in a saucepan and cover it with 5 liters of water. Then add in the onions, saffron, paprika, salt, black pepper and chickpeas. Bring to a boil then simmer over low heat for an hour. 3. While cooking the meat, place the steamer inside the saucepan. When the steam begins to rise from the couscous remove the steamer and return the couscous to the bowl. Set aside. 4. After one hour of cooking the meat, add in the turnips and carrots and simmer for 15 minutes. Then add in the zucchinis and coriander. 5. Put the couscous again in the steamer and place it inside the saucepan. Cook for 45 minutes. 6. When the couscous is cooked turn off the heat. 7. Place the couscous in a serving dish and stir in the butter. Remove the meat and vegetables from the broth. 8. Make a hole in the middle of the couscous and place the meat and vegetables inside. Pour the broth in a deep serving bowl. 9. To serve, place the couscous on individual plates and put the stew on top. Pour the meat broth over.