Libanesse Vegetable Cous Cous (cous cous de verduras libanes)

Ingredients for 6 people
- 20 ccs of oil 
- Saffron dye 
- 2 zucchini 
- 200 grams red pumpkin 
- 1 onion 
- 50 gram is fresh cilantro 
- 450 g cous cous 
- 200 grams of chickpeas 
- 8 or cayenne peppers spicy 
- 200 ccs of milk 
- 150 grams of butter 
- 2 turnips 
- 1 kilo leg of lamb cut into pieces 
- 5 grams of black pepper
 - 150 grams of cabbage 
- 1 pinch salt 
- 2 ripe tomatoes 
- 2 carrots 

Development:
Sauté the meat in the pressure cooker along with sliced onion, peeled and chopped tomatoes and seasoned with saffron or coloring, black pepper and salt.Cover with water and begins to cook about 10 minutes until meat is tender.
Cook the chickpeas that will have been soaked the previous day.
 Once cooked chickpeas with their water reserves.In the steaming pot add the meat and add the cabbage in a piece, turnips and carrots, peeled and whole. 
Add the sprig of cilantro to be tied with string.Cover with water and bring to boil.Place the cous cous on a platter.
 Is wetted with water for about 10 minutes, drain and goes to the top of the pot (container set that has holes) for steaming.After 15 minutes, pour the couscous on a large platter and aerated with a slotted spoon or hands, first moving it gently with a spatula as it is very hot.
 He incorporates a little milk and some butter, and ends to move with the palms of the hands being careful not to burn.Redeposit the cous cous in the steaming pot and continue cooking.After 10 minutes, repeats the above operation and continues cooking. 
Salt to taste.After 10 minutes, then repeat the same operation and this time he joined the whole squash casserole without the shell and clean and whole squash and remove the sprig of cilantro. 
Let follow the cooking for another 10 or 15 minutes, then air the cous cous. 
Add the chickpeas cooked with water, which prompted the stock.Becomes aerated last cous cous and removed at this time a little broth to make sauce. 
Hot sauce is done by putting the broth to cook the cous cous we removed the chili peppers to make it a very hot sauce.
 Meanwhile, place the cous cous in a large pan, gently bathing you a bit with the stock and proceeds to form a crown in the center has first the flesh, then finally chickpeas and vegetables decoratively , with a palette of kitchen, gathering ends around the cous cous all ingredients in a screw or crown. 
Serve with a bowl where they will put the hot sauce and one where you only have the stock of cous cous, all very hot, sprinkle the meal served to each diner to taste

Enjoy Caminole!