Couscous(A North African Dish That Can Feed A Crowd, 4 To 6 Servings.) - cooking recipe

Ingredients

2 Tbsp. vegetable oil
2 1/2 to 3 lb. chicken, lamb, beef or combination of the three
2 chopped cloves garlic
4 carrots, cut into 2-inch pieces
2 medium onions, chopped
2 diced turnips (optional)
3 to 4 chopped tomatoes
1 1/2 tsp. salt
1 Tbsp. tomato paste
1/4 tsp. ground red peppers
1 to 2 c. water
2 to 3 beef bouillon cubes
1/4 tsp. cumin, thyme (bay leaf optional)
1/8 tsp. each: nutmeg, dry mustard, garlic powder, pepper, cinnamon, ginger and red pepper (make a mixture of spices)
3 zucchini, 1/4-inch slices (peel on)
1 can drained chickpeas
grated cabbage

Preparation

In vegetable oil, cook meat.
Saute garlic with the meat.
Add carrots, onions, turnips, tomatoes, salt, tomato paste, peppers, water, bouillon, cumin, thyme and bay leaf.
Make a mixture of remaining spices.
Blend well and use 3/4 teaspoon of mixture in the sauce (more or less to taste).
Cook vegetables and seasonings with meat for 1 1/2 to 2 hours.
Add zucchini, chickpeas and cabbage.
Cook until done.
This recipe can be doubled or tripled as needed.
Couscous grains can be found in the supermarket, Near East brand.
Cook couscous grains.
Put sauce over the grains in individual servings.
Warm raisins can be sprinkled over the servings.