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Couscous is a sample food of the North African cuisine.

Couscous with Vegetables

Ingredients for Couscous with Vegetables:

    serves 6


 - 900 g - 2 lb beef or lamb

 - 900 g - 2 lb  couscous

 - 3 carrots

 - 3 courgettes

 - 2 tomatoes

 - 3 cabbage turnips

 - 450 g - 1 lb pumpkin

 - 225 g - ½ lb broad beans

 - Half white cabbage

 - 225 g - ½lb chickpeas

 - 4 tbsp parsley content

 - 4 tablespoons chopped cilantro

 - 4 finely chopped onion

 - 2 liters of water

 - 3 teaspoons ground ginger

 - 3 teaspoons of saffron powder

 - 3 strands of saffron

 - 2 tablespoons olive oil

 - 1 tablespoon clarified butter

 - Sunflower oil












Preparation:


Use a couscous pot or  steamer !

Rinse the chickpeas and cook them in plenty of water for 12 hours.

Put the couscous in a mesh and add a splash of sunflower oil and 1 tsp salt.

The sunflower oil rub well into the couscous.

Pour cold water over it until the couscous among state.

Let the couscous awhile wells, until the water is fully absorbed.

Take the soaked couscous separately until each grain is loose.


Put the meat, onion, half the parsley and cilantro, oil, salt, pepper and

other spices in the lower section of a couscouspan or steamer.

Add half of the olive oil increasing.

Let fry for 5 minutes.

Peel the tomatoes , cut into strips.

Add the tomatoes and chickpeas and cover with water until the

meat is under water. Boil for about a hour and half.

Add additional boiling water to the meat and vegetables in the steamer until everything is under water.

Put the soaked couscous do in the upper part of the couscouspan or steamer and let steam for about half an hour.

Wash the vegetables, cut them into pieces and add them into the steamer

before the couscous is going to be steamed for the second time.

Perfume couscous with a knob of butter or smen , put on a very large bowl with meat in the center, arrange some of the vegetables around and spoon some sauce over the whole.

Give the rest of the vegetables and sauce separately .


Enjoy!