Cùscusu (couscous) with meat and vegetables

• 1 kg durum wheat semolina for couscous
• 2 onions
• 2 stalks of celery
• Extra virgin olive oil to taste
• Salt to taste

 Incocciare (bring together) the semola by pouring small quantities of salted water onto it from a pitcher and rotate your cupped hand to moisten the semola gradually and evenly – be careful to pour only small quantities of water each time, and only as much as is needed. The granules will absorb water, but the semola must never become too wet.

Season the semola with oil, salt and pepper and 1 chopped onion and steam for about 1 hour.

For the soup:

• 700 g lean pork cut into cubes
• 200 g peas
• 2 leafy vegetables
• 2 onions
• 2 stalks of celery
• 2 zucchini
• 400 g squash
• 300 g potatoes
• ½ litre of tomato sauce
• 200 g chickpeas or cooked beans
• 2.5 litres of water
• salt and pepper to taste

 Chop the onions, celery and carrots and sauté with olive oil in a large pan. Add the meat, salt and pepper and let the flavour soak in. Add all the vegetables, previously washed and cut into large pieces. Allow to cook for 15-20 min., add the sauce and water, season with salt and pepper and cook for about 40 min. After cooking, soak the already cooked semolina with the soup, keeping a few vegetables aside to garnish the dish. Let stand for about 2 hours before serving.