bidaoui couscous with seven vegetables

Ingredients for 10 people :

* 500 g (1 lb 2 oz) of coarse * semolina rolled in 500 g (1 lb2 oz) of sifted flour (seepreparation) or:

* 1 packet of couscous weighing * 1 kg (2 lbs 3 oz) * 250 (9 oz) of turnips

* 250 g (9 oz) of aubergines * 500 g (1 lb 2 oz) of carrots * 2 hot peppers (chillies)

* 1 handful of chopped coriander * 150 g (5 oz) of butter for the stock

* 1 kg (2 lbs 3 oz) of meat (knuckle of veal or shoulder of mutton)

* 1 mediumsized Savoy cabbage * 1 kg (2 lbs 3 oz) of onions * 4 or 5 tomatoes * 500 g (1 lb 2 oz) of red pumpkins

* 150 g (5 oz) of butter for the cooked couscous * 1/2 teaspoonful of saffron (preferably crushed saffron flowers)

* 1 soupspoonfu! of popper * 6 litres (11 pts) of water * salt

Preparation: 

Put the pieces of meat cut into pieces, 2 sliced onions, the cabbage cut into pieces, 150 g (5 oz) of butter, saffron, pepper and salt in the bottom part of the couscous steamer. Pour over the 6 litres (11 pints) of water and boil, Put the upper part of the steamer full of rolled couscous over the boiling stock. Seal the two parts of the steamer with a piece of cloth steeped in flour and water paste so that the steam can only escape from the top. Leave to cook for halt an hour from the moment the couscous begins to steam.

Take the couscous off the heat and pour into the ‘gsââ, press lightly with a ladle to separate the grains, leave to get cold and sprinkle with cold water. Let the couscous air and then sprinkle with water again, repeating the operation until the grains are swollen and soaked with water. Leave to absorb all the water.

In the meantime and about 1 hour before serving, place in the pot which is still boiling the tomatoes, the aubergines quartered but not peeled, the onions, carrots and turnips-peeled and quartered-the hot peppers and the chopped coriander.

Cook the potatoes and the pumpkin cut in quarters separately in a little of the stock. Check the seasoning of the stock and, half an hour before serving, put the couscous back to steam sealing the 2 parts as before. When the couscous starts to steam, take off the heat and turn out into the ‘gsââ, add the butter, mix well and pour over as much stock as the couscous can absorb, stirring all the time. Put on a large round dish with the couscous heaped into a cone and the meat and vegetables in a hollow in the middle. Serve at once with extra stock served separately for those who like it more moist.