Couscous

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
2. Add the meat chunks to the pot, season with salt and pepper, and brown on all sides.
3. Stir in the cinnamon, cumin, and turmeric, cooking until the spices are fragrant, about 1 minute.
4. Pour in the broth, bringing the mixture to a simmer. Cover and cook for 30 minutes.
5. Add the sliced carrots and zucchinis to the pot, and continue to simmer for another 20 minutes, or until the vegetables and meat are tender.
6. Stir in the chickpeas and cook for an additional 5 minutes to heat through.
7. Meanwhile, prepare the couscous by placing it in a large bowl. Pour 2 cups (480ml) of boiling water over the couscous, cover, and let it sit for 5 minutes. Fluff with a fork.
8. To serve, place a mound of couscous on each plate and ladle the meat and vegetable mixture over the top.
9. Garnish with chopped fresh cilantro before serving.