(Amina Bahddou)
Sauce:
Combine:
1/8 cup oil
1 lg. chopped onion
1/8 cup water
¼ tsp pepper
½ tsp salt
1 tsp ginger
Saute until spices are absorbed and sauce is slightly thick and the onions are done.

Add:
4 carrots (cored and peeled, cut 2 inches long and quartered)
1 turnip (peeled and sliced into orange-segment shapes)
2 to 4 cups beef broth
1 tsp paprika

Pressure for 15 minutes

Add:
13 leaves fresh, minced cilantro
¼ cup tomato sauce
1 small zucchini, chunked
½ cup beef broth if needed

Cook until tender. Before serving add 1/3 tsp cumin. Adding it now prevents it from tasting bitter. Serves 6

Couscous:

Bring 5 cups water to a boil,
Add:
1 cube butter
1 tsp salt
4 cups dry couscous
Stir and remove from heat. Cover and let stand 5 minutes. Fluff with a fork.

Other quantities: 6¼ cups water
1¼ cube margarine
1¼ tsp salt
5 cups couscous

7½ cups water
1½ cube margarine
1½ tsp salt
6 cups couscous

(Hint: There are 5 cups dry couscous in 2 lb. bag;
4 cups dry couscous in 24 oz. bag)