This vegetable assortment provides a “fresh” basis for an excellent “homemade” couscous. It is composed of parsnips, onions, courgettes, celery, leeks and carrots.
Pour a little oil into a large pan and lightly brown the onions. Add the classic spices (paprika, saffron, raz-el-hanoult) and keep at the same temperature for 1 to 2 minutes to release all the aromas. Add the vegetables, stir well and pour in 1 litre of water. Add salt. Add your meat and leave to simmer for 30 minutes.