Ingredients

• Half a cucumber
• 1/2 Ib butter beans 5
• artichoke hearts
• 2 tblsps coriander
• chick peas Herbs
• 1 Ib couscous (millet flour or crushed rice)
• 2 Ibs mutton
• 1 chicken
• 4 chopped onions
• 1 clove garlic
• 1 red pepper
• 1 small piece mutton suet
• 3-4 carrots
• 1/2 Ib turnips

Method

Soak the chick peas overnight, then cook for 1 1/2 hours in water containing garlic and herbs. Bone the chicken and cut into pieces. Brown the mutton and the chicken pieces with the onion, some garlic and the red pepper. Chop the vegetables and add them with the suet and coriander. Cover with water and bring to the boil, simmering gently for 2 hours. Wash the couscous well, breaking up any lumps, and drain. Pour a pint of salted water over it and leave to stand for a quarter of an hour. Then steam the couscous over the meat for about half an hour, making sure it is tightly covered. Check that it is cooked, then stir in some butter and serve as a bed for the meat.