Peel the carrots, onions and kohlrabi. Cut the carrots into 1 cm thick slices, the kohlrabi into strips, and the onions into thick rings. Wash the zucchini, quarter them lengthways and cut into 1 cm thick slices. Fry the meat and, if desired, season a little.
Mix the tomato paste with 1 tablespoon of olive oil, 1/4 teaspoon of harissa and 2 pressed garlic cloves. Bring 1.5 liters of beef broth to a boil in a large saucepan. Add the tomato paste mixture, meat, carrots and kohlrabi to the broth. Season with 8 - 9 teaspoons of couscous spice mixture, 1/2 teaspoon of turmeric, 1/2 teaspoon of coriander, a little white pepper, ginger and cumin. Then stir the bay leaves into the pot.
Let it simmer for about 30 minutes. If the sauce is a bit too runny, take another 15 minutes longer. Now you have to taste: If you want a more intense taste, you can add a little cumin and 1 - 2 teaspoons of couscous spice.
Add the zucchini and onions and simmer again for about 15-20 minutes. The vegetables must be soft. If the sauce is still too runny, let it boil down to the desired consistency. Remove the bay leaves.
Prepare the couscous according to the instructions on the packet. The dishes are served in deep plates: first the couscous and then the meat and vegetables.
Tip: Veal schnitzel tastes particularly delicious and becomes wonderfully tender when cooked. If you want it vegetarian, you can simply leave out the meat and replace the beef broth with vegetable broth.
Variation: If desired, a few small, boiled, peeled potatoes and / or a small can of chickpeas can be added to the stew. The chickpeas should only get hot in the sauce. You may also need a little more broth - then simply pour in.
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