Ingredients

• 150g/5½oz millet couscous
• 150g/5½oz corn couscous
• 200g/7oz fonio (or quinoa)
• 1 tbsp butter
• 2 tbsp vegetable oil

• 750g/1lb 10oz beef (topside)
• cut into chunks
• 100ml/3½fl oz tomato purée

• 100ml/3½fl oz tomato passata

• salt and freshly ground black pepper to taste
• 250g/9oz onions
• chopped
• 100g/3½oz carrots
• chopped
• 100g/3½oz turnips
• chopped
• 100g/3½oz sweet potatoes
• chopped
• ½ leek
• chopped
• 1 celery stick
• chopped
• 1 garlic clove
• crushed

Directions

• Place the millet couscous
• corn couscous and fonio (or quinoa) into three separate bowls and cover with water. Soak for 20 minutes
• then drain. (If you are using quinoa
• you will need to par-boil this for ten minutes and drain thoroughly before steaming.)
• Place the grains all together in a steamer and steam for 20 minutes
• adding water and cooking until the grains are thoroughly cooked through. Add the butter and remove from the heat.

• Heat the oil in a pan and gently fry the meat until browned all over (you may need to do this in batches). Add the tomato purée
• passata
• a little water and salt and pepper to taste to the pan with the beef. After about ten minutes
• add the chopped vegetables and the crushed garlic.

• Cook for about 15 minutes or until the vegetables are cooked but firm and the sauce has thickened.

• Serve the couscous with the meat and vegetable sauce.