Today, I’ll be sharing with you the ultimate recipe, one that every Talossan should stash away in the back of their head. It’s a really easy and essential recipe of the Berbers, and I think you can already guess what it is?
Yes, it’s Couscous! Don’t worry, I won’t be telling you how to make Couscous only (it’s gotta be steamed, not boiled in water!), but I’ll make it into a nice meal.
Let’s get our hands clean and start the cooking!

Ingredients (serves 4-6):
250g Couscous
250g beef – cut into bite-sized chunks
150g turnip – quartered
4 carrots – cut into rings
1 courgette – cut into strips
100g chickpeas – put in water overnight
2 onions – chopped finely
1 garlic clove – chopped finely
A pinch of safran
A pinch of paprika
A pinch of Aleppo pepper
A handful of fresh coriander leaves
1 teaspoon of finely chopped ginger
A pinch of black pepper and salt

Put 3 litres of sufficiently salted water into a deep pot and throw in the ingredients. Place a fine sieve with the couscous on top of the pot and leave to boil for an hour, stirring both the couscous and the meal occasionally, and cook until done or most of the water has evaporated.
Once most of the water has evaporated, but some is still left, season with safran; paprika, Aleppo and black pepper, fresh coriander leaves and the chopped ginger.
You may also decide to throw in some bite-sized potatoes, or fry the ingredients instead of cooking them! Except for the couscous. That needs to be cooked. Seriously!
Enjoy your Moroccan-style Couscous!


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