For ➍400 g fresh broad beans, cut
ground ginger
1 ts saffron
4 onions
400 g veal meat, minced*
5 slices of bread
1 bush of parsley
2 bushes of coriander
1 egg
1 ts cumin powder
1 ts cinnamon
2 tbs pistachio nuts (not salted), peeled/pistachio kernels**
salt & black pepper
Grate 2 onions, chop the parsley and 1 bush of coriander. Soak 5 slices of bread in water or milk. Press them dry. Mix onions, parsley, bread, meat, egg, ½ ts of cumin, 1 ts of cinnamon, 2 tbs of pistachio nuts**, salt & pepper. Roll the meatballs with wet hands.
Cut 2 large onions. Heat oil in the lower part of the couscoussière (or a deep skillet like a steamer). Add onions, black pepper, 1½ ts of ginger, 1 ts of saffron, 1 bush of coriander and salt. Sauté on low fire. Add 2 l of water (or enough to contain meatballs and beans).
When the broth is boiling, put in the meatballs. Boil for 20 m.
Put the couscous*** on top in the steaming pan. Cover.****
After 10 m, add the broad beans to the broth. Cover.
When ready, put the couscous on a plate.***** Decorate with meatballs and beans.
Serve broth in a separate bowl.
*Use chopped veal instead of meatballs. Cut into chunks, add to the onions, and braise. Add 2 l of water.
**Use pine nuts instead.
***Moisten couscous the traditional way before steaming, or use precooked. Remove couscous when ready.
****Or: steam couscous in another steamer or, when using precooked, add some of the broth to moisten the couscous.
*****Mix ½ tbs of butter through the couscous.
The secret ingredients of these meatballs are pistachio nuts. Native to Persia, their cultivation was spread by the Islamic conquest of the Mediterranean, and used in luxurious sweets. They add an unexpected taste and crunchy bite to the meatballs.
