60 min   4 portions     difficulty



Step 1

Pour water over the couscous and sprinkle some salt over it. Mix it together and put it into the top part of the steamer. Pour some olive oil in the lowest part of the couscous pan and heat it. Add the meat and fry it until it is brown. Then add the onions and the tomatoes. Gently fry them and add all the spices. After that, pour hot water over it until the pan is half-filled.

Step 2

Then add all vegetables (except the broad beans), the salt, the bouillon cubes and the coriander/parsley bunch and allow to cook. Put the top part of the steamer with the couscous on top of it and let it steam for 15 minutes. After 15 minutes, take the top part with the couscous off, sprinkle some more oil and lukewarm water over it and stir everything thoroughly. Put it back on top of the pan and let it steam for another 20 minutes.

Step 3

After 20 minutes repeat the process again, but this time don't put the couscous back on top. Let everything cook gently until the meat is almost done and add the garden beans. When all this is done, put the couscous on top of the pan again. The couscous is ready when steam comes through it. Put the couscous on a large plate and mix it with the butter and a few spoons of the cooking broth.

Step 4

Make the couscous into the shape of a ‘volcano', then spoon some of the sauce and meat onto the middle of it, arrange the vegetables around the edge and sprinkle some more sauce over it all. Serve really hot. Put a bowl with the rest of the sauce on the table in case the couscous is a little too dry for some.


  • 1 kg couscous
  • 1 kg lamb- or beef
  • 1 large onion cut in half
  • 2 tomatoes cut in half
  • 1 bunch of fresh coriander
  • 1 bunch of flat parsley use a piece of string to tie it together with the coriander
  • 450 g carrots cut into large pieces
  • 450 g beetroot, cut into large pieces
  • 230 g broad beans
  • 1 tablespoon of black pepper
  • a pinch of salt
  • 1 teaspoon of ground cumin, cinnamon and ginger powder
  • 1 pinch of saffron-powder
  • 1 or 2 bouillon cubes
  • olive oil
  • 50 g butter

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