Steamed Couscous with Beef Stew

Ingredients

• couscous½ kg
• veal½ kg or less
• Coarsely chopped onions½ kg
• Strained tomatoes¼ kg
• Ghee2 tbsp
• Watera little
• salt, pepper, and spicesto taste

Allergens (inferred from ingredient names): cereals_gluten, milk

Nutrition per serving (modelled estimate, not measured): kcal 540, protein 26, fat 16, carbs 70, fiber 5, sugar 6

Original steps

1. Prepare a wide, high-sided pot and fill it halfway with water. Place a steamer basket over it and seal the edges with a layer of dough (flour mixed with water). Set over medium heat until boiling.
2. Place the couscous in a cheesecloth of appropriate size, fold the edges inward to cover it, then cover with the pot lid. Leave over low heat for 20 to 30 minutes.
3. Carefully remove the cheesecloth from the steamer. Spread the couscous in a bowl and use a fork to fluff it and separate the grains, then let it rest. Sprinkle with one cup of cold water or broth and gently break up the grains by hand.
4. Return the couscous to the cheesecloth, place it back in the steamer, cover, and steam a second time for 30 minutes.
5. Remove from the cheesecloth and place in a bowl over low heat. Add ghee as desired and fluff with a fork while hot.
6. Heat ghee in a pan and sauté the onions, then add the small cubed meat and brown it together. Add the strained tomatoes, salt, pepper, and spices.
7. Simmer over low heat until the meat is cooked, then add a little water and let it boil until the meat is completely tender.
8. Serve the hot couscous in a dish topped with the stew, or serve the stew in a separate dish.
9. Alternatively, instead of the stew, heat ghee and add some tomato sauce or tomato juice seasoned with salt and pepper. Add a little water and simmer until it boils and thickens slightly. Pour the sauce into a small bowl and hot broth into another; serve the couscous with both the broth and the sauce.