Veal Stew with Couscous (Kuskuslu Sebzeli Et Yahnisi)

Makes 1 serving

2 tbsp olive oil * 150 g veal * 1 carrot * 1/2 onion * 1 tsp red pepper * 1 garlic clove * 1 tsp cumin * 1 tsp cinnamon * 1 tsp powder saffron * 50 g boiled chickpeas * salt * black pepper

For the sauce:

50 ml olive oil * 1 garlic clove * 3 red chili peppers * 50 g nuts

For the couscous:

1 cup couscous * 2 cups water * salt

Pour the olive oil on a pan. Add the chopped onion, the minced garlic and the meat cut into small cubes. Sauté for some minutes on low heat. Add the carrot cut into small cubes, the salt and all the spices. Continue sautéing for 2 minutes more. Then, add 2 cups of water and cook on low fire until the meat is soft. Add the boiled chickpeas, mix well and turn the fire off. Prepare the sauce. Place all the ingredients in the mixer. Cook the couscous with water and salt until all the water evaporates. Serve the couscous covered with the meat and the sauce.