Serves 4 to 6 Ingredients: 750 gms veal cubes (bite-sized) 1 large onion (finely chopped) 1 cup boiled - cooked chickpeas (home-made, or canned) 2 to 3 hot green chili pods (deseeded, thinly sliced) 2 leek heads (sliced, with good greens) 75 gms couscous 1 bunch parsley leaves (finely chopped) 1 tbsp fresh green mint leaves (finely chopped) 1 tbsp tomato paste Salt + pepper + allspice + grated nutmeg + cinnamon powder Olive oil
Method: Heat a large cooking pan. Add oil then meat. Stir to slightly brown. Add onion and seasoning. Stir until fragrant. Add leek, chili and stir. Add tomato paste and a small amount of boiling water. Stir to bring to a boil, over medium heat. Cover, lower heat and allow to cook. Add more boiling water, if necessary. When done, add chickpeas, couscous and cook only for 5 to 7 minutes. Remove from heat. Stir in parsley and mint. Allow to stand for a few minutes then serve.
