couscous with courgettes, kidney beans and turnips

Ingredients for 10 people :

* Cooking time : 2 fo 2 1/2 hours depending Qn the quality of the meat

* 500 g (1 ib 2 oz) of coarse semolina rolled in 500 g (1 ib 2 oz) * fine flour (see preparation) or:

* 1 packet of couscous weighing 1 kg (2 ibs 3 oz) * 1 kg (2 lbs 3 oz) of shoulder of mutton in pieces or:

* 1 kg (2 lbs 3 oz) of knuckle of veal * 1 kg (2 lbs 3 oz) of courgettes (baby marrows)

* 500 g (1 lb 2 oz) of tumips * 1 kg (2 lbs 3 oz) of fresh kidney beans

* 1 kg (2 lbs 3 oz)of onions * 1 handful of chopped coriander * 1 soupspoon ful of pepper

* 1/2 level teaspoon ful of saffron (preferably crushed saffron flowers) * 150 g (5 oz) of butter, in the stock

* 100 g (4 oz) of butter for the couscous * 6 litres (11 pts) of water * salt

Preparation: 

 
Püt the pieces of meat in the lower part of the couscous steamer. Add 6 litres (11 pts) of water, 2 onions cut up into quarters, pepper, butter, saff ron and salt. Bring to the boíl and place the keskes (upper part of the steamer) fulI of rolled couscous (see prepation) on the boiling pot. Seal the two parts together as before with a cloth steeped in flour and water paste so that the steam can only escape from the top.

After the couscous has stopped to steam, let it cook for half an hour, then take oft the couscous and pour into the gsá. Press lightly with the lacIle to separate the grains, leave fo get coid ans sprinkle with cold water. Let the couscous air and then repeat the same operation until the grains are swollen and saturated with water. Leave to absorb all the water.

In the meantime, and about 1 hour before serving, put the remainder of the ingredients in the pot which is still boi(ing over the fire-first the turnips cut in quarters and the kidney beans from which the shoots have been removed, then, after a quarter of an hours boiling, the baby marrows cut in 4 and seeded but not peeled, the sliced onions and chopped coriander. When it has boiled for a while check the seasoning and puf the couscous back into the keskes. Put the keskes on top of the pot and again seal the two parts of the steamer. 

When the couscous starts steaming, take off the heat and pour into the gsáá, add the butter, mix weIl and add as much stock as the semolina can absorb while stirring. Put the couscous on a large round dish, form a cone, with a well in the middle for the meat and vegetables and serve immediately.