How to make Moroccan couscous

A very famous dish, make it in Moroccan way with meat, chickpeas and various vegetables. It is characterized by the flavor of saffron and coriander.

Ingredients:-

1 kg lamb meat cut into medium sized pieces.
500g turnip cut into quarters.
500 g carrot cut into broad strips.
500 g zucchini cut into broad slices.
150g chickpeas.
2 chopped onions.

Preparation:-

 Place the couscous in a bowl and pour some salt water over it. The couscous is stirred by a fork until they are scattered, then filtered and placed in a special steam cooker over the pot where the meat is cooked. If there is no special strainer, an ordinary strainer can be used, provided that it is suitable for measuring the pot.

Place the meat in the pot and be immersed in 5 liters of water. Then add onions, chickpeas, ginger, saffron, paprika, salt and black pepper. Bring to boil and then simmer for 1 hour.

 Place the strainer in the pot while cooking the meat. When the steam starts to rise from the couscous, lift the strainer and return the couscous to the bowl and leave a side.

 After 1 hour of cooking, add turnips and carrots and simmer for 15 minutes, then add zucchini and coriander

Place the couscous again in the strainer inside the pot, and leave on fire for 45 minutes.

 When the couscous is cooked, the fire is turnoff .

 Place the couscous in a serving dish and add the butter over it. Remove the meat and vegetables from the broth .

 Pour the meat and vegetables into the center of the couscous, and pour the broth into a deep serving bowl.