Cuscus bil-Khodra
(Couscous with Green Beans) Recipe

Origin: Libya Period: Traditional

Ingredients:

675g couscous
2 tbsp tomato purée
450g meat (lamb or beef), cubed
1/2 tsp chilli powder
1/2 tsp salt
black pepper, to taste
2 onions, thinly sliced
2 potatoes, diced
2 carrots, diced
100g fresh green beans, trimmed and cut into 3cm lengths
2 tomatoes, chopped
3 spring onions, finely sliced
100ml oil
2 green chillies, sliced
1/2 tsp hot chilli, minced
1 tbsp oil
500ml vegetable stock
salt and black pepper, to taste

Cuscus bil-Khodra
(Couscous with Green Beans) Preparation:

Method:

Add the oil to a large frying pan and when hot use to cook the meat and chopped onion. Continue cooking until the onion begins to colour (about 10 minutes), stirring frequently.

Whisk the tomato purée into 720ml water then add to the pan along with the beans, spices, salt and vegetables. Bring to a simmer then cover and cook on low heat for 30 minutes, or until the vegetables are tender. Check the liquid level now and again and top-up with water, as necessary (stir occasionally).

About 10 minutes before the stew is ready add the 100ml oil to a pan and use to fry the chillies for 2 minutes then add the vegetable stock and season. Bring to a boil and allow to boil for 3 minutes then remove the pan from the heat and stir-in the couscous. Cover the pan and allow to stand for 5 minutes.

Arrange the couscous on a serving tray or plate, arrange the meat on top then spoon the bean and vegetable sauce over everything before garnishing with the spring onions.

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