Fava beans ,turnips and courgette couscous

Fava beans ,turnips and courgette couscous
On Fridays, this is what most Moroccan’s are going to have for lunch, it is a traditional recipe that does require a lot of attention and time as well, but the results are fantastic.
By the way, the ingredients you are going to find in this recipe are for more than six people, you can always lower the amount or share with your friends.
The ingredients:
Ingredients
  • One kilogram of couscous
  • 1 kilogram of lamb shoulder cut into wedges or one kilogram of beef shank cut into wedges as well
  • 1 kilogram of courgettes
  • 500 grams of turnips
  • 1 kilograms of fresh fava beans
  • 1 kilogram of onions
  • 1 handful of chopped coriander
  • One tablespoon of pepper
  • A pinch of saffron
  • 150 grams of butter for the broth
  • 100 grams of butter to coat the couscous
  • 6 liters of water
  • Salt
Instructions
  1. Now for the preparation:
    Put the meat pieces in the couscous pot
  2. Add water, 2 onions cut into wedges, pepper, saffron and salt
  3. Boil and place the top of the couscous pot filled with couscous
  4. When the steam start escaping from the couscous grains, cook for thirty minutes, while not using excessive heat
  5. Then remove the couscous, pour into a large shallow dish, crush lightly with a ladle to separate the grains, let it cool and pour a few tablespoons of cold water over it in order to fluff.
  6. Fluff your couscous and repeat the same operation until the grains are swollen, very fluffy and very tender.
  7. You can also use precooked couscous which doesn’t require all these steps, but I guarantee you that the taste is not the same.
  8. Let your couscous rest so that it absorbs water
  9. Meanwhile, about 1 hour before serving, put the pot on the fire, add the peeled and quartered turnips and beans without their germs
  10. Boil for 15 minutes, then add cored and unpeeled quartered zucchini, chopped onions and chopped cilantro.
  11. After boiling, check the seasoning and put the couscous in the top of the couscous pot again
  12. When steam escapes from the grains, remove the couscous and pour into a large serving plate, preferably a large serving tagine
  13. Add butter, mix well and pour broth over all the couscous so that it absorb it while stirring, don’t put a lot, just enough for the grains to absorb.
  14. Then place in a large round dish, prepare in the shape of a cone, form a medium whole in the center and place the meat and vegetables on top.

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