Vegetable cous-cous with liver sauce, tasty & perfect

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Meanwhile, in medium saucepan, combine spaghetti sauce, beans and red pepper flakes. Flavour versatile couscous with mint, parsley and almonds, then serve with chilli-spiced roasted tomatoes and a garlic yogurt sauce. Couscous is the traditional family meal on Fridays in Morocco, and best when made by a Moroccan mom.

Provide Cous cous.
You need to prepare Vegetable oil.
You need Carrots.
Use Peas.
You need to prepare Green beans.
Use Sauce.
Provide Liver(boiled n chopped).
Provide Spinach.
You need to prepare Red bell pepper.
You need Scotch bonnet.
Use Tomatoes.
Use Onions.
Use Seasonings.
You need Curry powder.
You need to prepare Salt.

Short Tips:

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Ingredients used for the sauce.
Place a pot on the fire add ur required water cover and allow it to boil.in another pot perboil ur chopped veggies add 1/2 tspn. Of baking powder to make it keep it real color.
When it boils add oil to it then your cous cous and perboiled veggies.mix then cover and allow it to steam on low heat.
For the sauce:: wash and cut your spinach,grind your red pepper, scotch bonnet, tomatoes and onions then you wash, cut and perboiled the liver you will use.
Place a pot on fire,put 1cooking spoon of vegetable oil add in your ground kayan Miya fry shallowly then your seasonings and liver stir very well..add the chopped spinach,salt n curry powder cover and cook for 5minutes or less.
Done.
Serve.

It can easily be modified to become a vegetarian recipe or a vegan recipe by simply omitting the sausages and using vegetable stock in place of beef stock. Surround the couscous with the vegetable tagine, and spoon some of the brothy sauce over each serving. Garnish as desired with harissa, slivered almonds, raisins, and parsley. Or, to serve family style, spread the couscous in a large, rimmed platter. Peppers, courgettes and tomatoes bring plenty of flavour to couscous - which is a healthy alternative to pasta or rice.

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