Couscous Royal
Cooking time: 1 hour 30 minutes
Preparation: 45 minutes
Ingredients (for 6 people):
1kg boned shoulder of lamb,
1chicken,
1onion,
1dozen sausages,
4courgettes,
4carrots,
2turnips,
2aubergines,
3tomatoes bright red,
2cups cooked chick peas,
3tbsp. coffee ras el hanout (a mixture of spices for couscous 7)
salt, pepper,
1tsp. coffee paprika,
3tbsp. smen soup or butter
1cup tea oil,
2tsp. soup concentrate or tomato sauce,
1kg of couscous (medium grain).
Cut the noble parts of the chicken (thigh, and white wings) into pieces and lamb shoulder cubes big enough.
At the bottom of the steamer, fry over high heat for 5 to 10 minutes in oil to which you add the smen, meat, chopped onion and chopped garlic in a large pot.
Add spices, salt and pepper.
Pour the tomato sauce and fresh tomatoes, soak up water, stir and simmer 15 min. low heat.
Peel carrots and turnips. Cut eggplant and carrot sticks, quartered turnips and courgettes into chunks.
Add vegetables, parsley and spices (you can add 1 stalk celery, 1 bunch parsley, and 1 bouquet garni) and fill with water to cover. Make resume boil and cook 45 minutes to 1 hour on low heat. Add 5 minutes before the end, the drained chickpeas.
Prepare the couscous according to the indication of the package and incorporate the butter in pieces with a fork to separate the grains.
Grill the sausages to the pan.
Couscous, meat, vegetables and sauce are served in separate dishes. For example, present semolina dome on a large platter and arrange the sausages on a star. Take with a slotted spoon, vegetables and meat, make them in two separate shallow dishes.
Pour the broth into a tureen.
In order to take a ladle dilute the harissa.
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