A new recipe from food creator Yafit Shama lays out how to make a rich meat couscous soup packed with vegetables, chickpeas, and meat that falls apart in the mouth. The article says it is ideal for Friday dinner, family hosting, or even a summer day in air conditioning, and presents it as the kind of dish that brings the whole family together around the table and fills the house with the familiar aroma of Shabbat.
The recipe calls for 1 kilogram of beef, either cut number 5 or 8, along with 3 tablespoons of oil, 1 medium onion, 3 carrots, 2 potatoes, 2 zucchini, 2 celery stalks, half a white cabbage, half a butternut squash, 1 small sweet potato, and 1.5 cups of frozen or canned chickpeas. The seasoning mix includes 1 tablespoon sweet paprika, half a tablespoon salt, three quarters of a teaspoon black pepper, 2 tablespoons chicken soup powder, 1 teaspoon turmeric, and 1 tablespoon concentrated tomato paste.
To prepare it, the beef is cooked in water for about two hours until tender, and the cooking liquid is saved. The vegetables are cut into medium cubes, then sautéed in a large deep pot with the onion before adding the spices and frying the mixture for about 10 minutes. The cooked meat and reserved broth are added next, with more hot water as needed to cover everything.
The soup is brought to a boil and cooked for about an hour until the vegetables begin to soften. Then the butternut squash, sweet potato, and chickpeas are added, and the pot cooks for about 30 more minutes until all the vegetables are soft, the meat is tender, and the soup becomes thick and rich. It is served hot over fresh homemade couscous.
