For ➍1 kg veal shank
500 g couscous
1 large sweet onion
150 g chickpeas, soaked or canned
1 butternut squash
2 carrots
1 zucchini
1 l chicken stock
1.5 cinnamon stick
1 tbs ginger powder or ras-el-hanout
1 ts turmeric (or a few strands of saffron)
2 tbs butter or good smen
Cut the rind of the shank pieces to avoid curling.
Peel the onions and chop coarsely. Sauté them in a dash of olive oil at the bottom of the couscoussière or large casserole. Add the veal shank and 1 tbs of butter. Allow to simmer without browning.
Sprinkle the couscous in a large bowl and add a pinch of salt. Pour 1 tbs of olive oil over the couscous and mix the grains well together so they do not stick together.
Add the lukewarm water until the grains are well wet, but not dripping. Allow 5 to 7 m to dry. Rub the couscous loose between the hands so that the grains are detached from each other. Or make couscous according to instructions on the box *.
Season the meat with the cinnamon stick, saffron, ginger powder, pepper and salt. Deglaze the veal shanks with the stock and simmer for 10 m.
Cut the carrots in pieces of 5 cm. Add the carrots. Peel the butternut squash and cut into pieces of 5 by 5 cm. Add the pumpkin. Add the chickpeas (if canned or jar, add 10 m before the end of cooking). Simmer again for 10 m. Add zucchini.
Full cooking time: ± 1h (possibly slightly shorter for the vegetables).
[Meanwhile steam the couscous. Put the grains in the steam basket of the couscousière and place on top of the pot with the meat. Let stand until the couscous is visible through the steam of the dish.
Remove the couscous from the steamer and sprinkle lightly with water. Rub the couscous loose again in the hands. Repeat this process two more times.]
Before serving, add 1 tbs of butter to the couscous.
Serve the couscous in a large bowl with the meat on top. Dress the chickpeas, onion and butternut and vegetables around the veal shanks and pour over a few spoonfuls of the sauce.
Peel the onions and chop coarsely. Sauté them in a dash of olive oil at the bottom of the couscoussière or large casserole. Add the veal shank and 1 tbs of butter. Allow to simmer without browning.
Sprinkle the couscous in a large bowl and add a pinch of salt. Pour 1 tbs of olive oil over the couscous and mix the grains well together so they do not stick together.
Add the lukewarm water until the grains are well wet, but not dripping. Allow 5 to 7 m to dry. Rub the couscous loose between the hands so that the grains are detached from each other. Or make couscous according to instructions on the box *.
Season the meat with the cinnamon stick, saffron, ginger powder, pepper and salt. Deglaze the veal shanks with the stock and simmer for 10 m.
Cut the carrots in pieces of 5 cm. Add the carrots. Peel the butternut squash and cut into pieces of 5 by 5 cm. Add the pumpkin. Add the chickpeas (if canned or jar, add 10 m before the end of cooking). Simmer again for 10 m. Add zucchini.
Full cooking time: ± 1h (possibly slightly shorter for the vegetables).
[Meanwhile steam the couscous. Put the grains in the steam basket of the couscousière and place on top of the pot with the meat. Let stand until the couscous is visible through the steam of the dish.
Remove the couscous from the steamer and sprinkle lightly with water. Rub the couscous loose again in the hands. Repeat this process two more times.]
Before serving, add 1 tbs of butter to the couscous.
Serve the couscous in a large bowl with the meat on top. Dress the chickpeas, onion and butternut and vegetables around the veal shanks and pour over a few spoonfuls of the sauce.
