Skip to main content

VEGETABLE COUSCOUS



PREPARATION :

1- Cut the meat into pieces and fry in a pot over low heat with oil, onion, 2 tomatoes and tomato paste.
2- Wet with water and add Dar Chichaich® spices for couscous, chickpeas and a bunch of cilantro.

3- When cooking the meat, add cabbage quarters, carrots and turnips.
4- When the meat is almost cooked, add the pumpkin, the remaining tomato and the pepper. When meat and vegetables are cooked, remove from heat.
5- Dress the smoking couscous on a serving dish, dig a well in the middle. Sprinkle with warm bouillon couscous before placing meat and vegetables in the center.
6- Serve the couscous very hot.
7- Preparation of couscous:

Place the couscous in a large dish and drizzle with a large glass of water.

8- Work with your hands to moisten the couscous seeds and separate them.
9- Cover with a clean cloth and let rest for a few minutes while the couscous absorbs the water well.
10- Coat the inside of the top of the couscous with a little oil, arrange the couscous. Place it on the pot of couscoussier half-filled with boiling water.
11- When the steam begins to pass through the couscous, count 15 minutes, remove the couscous and spill the couscous into the large dish.
12- Coat with oil and sprinkle with a large glass of salt water. Work with your fingers to separate the grains.
13- Let stand a few minutes, so that the couscous absorbs all the water.
14- Repeat this operation twice in succession until the couscous swells, cooks and becomes tender.
15- Coat the hot couscous with rancid butter before setting it in the serving dish.

INGREDIENTS :

For the broth:
1 kg of veal
3 tomatoes
2 onions
1 C. tomato paste
8 cl of sunflower oil
1 C. Spice Bio Dar CHOUMICHA® for Couscous
Salt
3 liters of water
120 g chickpeas soaked
2 small bunches of coriander
350 g white turnip
350 g yellow turnip
500 g of carrot
500 g of cabbage
500 g of pumpkin
1 hot pepper
For couscous:
750 g medium couscous
1 C. tablespoon of sunflower oil
1 C. salt
75 cl of water
1 C. rancid butter "Smen"

Comments

Post a Comment

Popular posts from this blog

LAMB TAHINE WITH GREEN BEANS

PREPARATION : 1- In a saucepan over low heat, sauté the meat, onion, garlic and grated tomato in the oil for 2 minutes. 2- Add spices, bunch of coriander and wet with water. 3- Bring to a boil, then lower the heat and cook under cover. 4- When the meat is cooked, take it out of the pot and keep it warm. Skip the Chinese sauce and put it back in the pot. 5- Place the beans in the sauce, add the cherry tomatoes, coriander and garlic. 6- Cover the pot and let simmer until cooking beans and reduction of the sauce. 7- Warm up the meat and dress it in a serving dish, garnish with vegetables and top with sauce. 8- Serve the hot dish. INGREDIENTS : 750 g lamb meat cut in the shoulder 1 seeded and grated tomato 1 medium onion, thinly sliced 1 clove garlic minced ½ c. pepper 1 C. turmeric 1 C. ginger 4 c. tablespoon of olive oil 1 small bunch of coriander 70 cl of water Salt For garnish : 600 g green beans 80 g of cherry tomatoes 1 clove garlic minced 1 C. minced ...
Post a Comment
Read more

SEFFA MEDFOUNA WITH CHICKEN

PREPARATION : 1- In a pot over low heat, place the onion, chicken, spices and oil. Brown the whole thing for 10 minutes, stirring regularly. Add rancid butter, half the parsley and water. Cover and simmer covered and stirring occasionally until chicken is cooked. 2- Remove the chicken from the pot and add the remaining parsley, continue cooking the sauce until the onion takes a consistency of compote. 3- Bone the chicken and put it back with the onion sauce. 4- In a large dish, coat the hot vermicelli with butter. 5- Arrange half of the vermicelli in a serving dish and garnish with onion chicken. 5- Cover with the remaining vermicelli and garnish with crushed almonds, icing sugar and cinnamon. 6- Serve the hot dish with milk perfumed with orange blossom water. INGREDIENTS : 1 chicken 1.5 kg cut into pieces 1 kg finely chopped onion 1 bunch of minced parsley 5 c. oil soup 1 C. rancid butter "Smen" (optional) 1 C. ginger 1 C. turmeric 1/2 c. pepper 8 saff...
Post a Comment
Read more