Beef and Vegetable Couscous

Have you tried this zucchini recipe?

(K’seksu dial lchodra oe Liter’hem begri) Rinse the couscous grill and drain quickly. Spread evenly by hand on a large platter to separate the grains. set aside.

For the clear soup, place the oil in a pressure cooker form and heat. Rinse the meat, dry it and sauté it in it together with the leek cut into 3 centimeter pieces. Peel 3/4 of the tomatoes, cut them and add them. Pluck the parsley leaves and add them. Turn the meat to the other side and continue frying.

Add pepper and coarse salt (1). Season with the ginger, saffron powder, saffron threads and cinnamon. Add the chickpeas to the meat, which has drawn water in the meantime. Add water (1) so that the meat is well covered with liquid. Close the pressure cooker and cook for 15 minutes.

Open the pot and add the vegetables. Close the pot again and cook for another 15 minutes.

Meanwhile, soak the raisins in water. Remove the skin from the carrots and cut them in half lengthwise. Remove the woody core and cut the carrots into 8 centimeter pieces. Cut the white cabbage into pieces and halve or possibly quarter the white beets depending on their size.

Open the pressure cooker and add the white cabbage, carrots and white beets. Add water (2). Add the meat

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