Marrakech Mint tea

Ingredients1 handful of fresh mint.
3 to 4 teaspoons of green tea.
Sugar in quantity adapted to your taste.


Put the tea in the bottom of the teapot.
Pour boiling water to "clean" the tea.
Discard the water.
Add mint, boiling water and sugar.
Let steep for about 4 minutes. Put back on the fire, then serve in the glasses all tidy on a tray.
Offer caster sugar next to each one to add to taste.

Moroccan Couscous

Ingredients
1 kg of couscous semolina
500 g zucchini
2 onions
150 g chickpeas
500 g turnips
500 g carrots
1 kg of beef braising
1 kg of lamb shoulder
200 g of butter
1 teaspoon of sweet pepper
1 teaspoon of saffron
1 bunch of coriander
Pepper
Salt

Equipment
Couscoussier / Steamer
Pot / casserole
Salad bowl / Pothole / Jattei




STEP 1 :Cut the mutton and beef into pieces. Put them in the pot with couscous. Cover with 5 liters of cold water. Add chopped onions, saffron, sweet pepper, salt, pepper and chickpeas soaked from the day before.
2ND STEP :Bring to a boil and simmer for an hour.
Put the couscous semolina in a salad bowl and pour over a little warm salt water. Mix and detach the grains with a fork.
Put the semolina in the basket of couscous and put it on the pot. As soon as the steam passes through the semolina, return it to the salad bowl.
STEP 3:Wash the turnips and cut into quarters. Wash and scrape the carrots and cut into pieces. Wash the zucchini and cut into slices 3 cm thick.
STEP 4:After one hour of cooking the broth, add turnips and carrots. Cook for a quarter of an hour then add the zucchini and chopped coriander.
STEP 5:Put the semolina in the couscous basket.
STEP 6:Cook for 3 quarters of an hour. When the semolina is cooked, put it in a dish. Add butter cut in pieces. Dig a well in the center of the semolina and arrange the vegetables and meats. Present the broth separately in a soup tureen.