By Shai Barak
Servings: Serves 4-6
Note: amounts are pretty versatile and can be modified
Brown the meat in the oil on all sides. Take out into a plate. Saute the onion and carrots until light golden. Return the meat. Add the chicken broth and the chickpeas that were soaked overnight and bring to boil. Simmer, covered, for at least one hour until the chickpeas start to soften. Add the butternut squash and continue cooking, covered, for another 30 minutes. Add the green beans and tomatoes and continue cooking, covered, for another 30 minutes. Prepare the couscous according to the instructions on the box. I usually skim the fat off the soup and use it instead of butter or olive oil in the couscous. If there is too much liquid in the soup you can use it as part of the liquids for the couscous. Before serving, prepare the hot sauce in a small dish by mixing the chili garlic paste with the chili powder and about one cup of the soup broth.