Nigerian Vegetable Couscous

1. Cut the beef into small cubes, place in a pot with half the chopped onion, a teaspoon of salt and the water, and simmer for 25 to 30 minutes until tender.
2. Add the diced liver to the pot for the last 5 to 8 minutes only, just until cooked through and no longer pink inside, then lift the meats out and reserve the stock.
3. Prepare the couscous by stirring it with a tablespoon of the oil and a pinch of salt, pouring over enough of the hot reserved stock to just cover, then covering and leaving for 5 minutes before fluffing with a fork.
4. Heat the remaining oil in a wide pan and fry the rest of the onion with the garlic until soft and fragrant, then stir in the curry powder.
5. Add the diced carrots, green beans, bell pepper, chopped tomato and the finely chopped scotch bonnet, and stir-fry for 6 to 8 minutes until the vegetables are just tender but still bright.
6. Return the cooked beef and liver to the pan, add a ladle of the reserved stock and salt to taste, and simmer for 5 minutes so the flavours combine into a moist sauce.
7. Fold the fluffed couscous through the vegetable and meat mixture, or pile the couscous on plates and spoon the saucy topping over, and serve hot.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan