Kaddid Dried Beef Couscous

Ingredients

What you’ll need

• 12 oz/340 g commercially cured kaddid or gueddid
• 3 cups/500 g couscous
• 3 tbsp olive oil
• 1 onion, chopped
• 2 tbsp tomato paste
• 1 tbsp harissa
• 1 tsp tabil
• 1/2 tsp turmeric
• 1 cup/165 g cooked chickpeas
• 7 cups/1.65 L water
• 3 carrots, cut large
• 2 turnips, quartered
• 1/2 cabbage, wedged
• 2 zucchini, cut large
• 1 lb/450 g pumpkin
• Salt only after tasting

Method

How it comes together

1. 1

   Soak kaddid in several changes of cold water for 4-8 hours, then simmer 20 minutes and discard that water if still excessively salty.

2. 2

   Fry onion, tomato paste, harissa, and spices in oil. Add meat, chickpeas, and water and simmer 45 minutes.

3. 3

   Add firm vegetables. Steam couscous over the broth in two or three stages as directed in Recipe 34, adding zucchini and pumpkin late.

4. 4

   Taste before adding salt. Serve meat and vegetables over couscous with broth.