Couscous with meat and vegetables
Instructions
Clean all the vegetables and cut them into large pieces.
In the lower part of the couscoussiera put half a cup of olive oil with the chopped onions to meat, washed and chopped parsley and all the spices, then cover with about 1 litre of water and salt.
Mix and cook over medium heat for 30 minutes.
When the ingredients begin to boil add the carrots peeled and cut into large slices, Zucchini, turnip, peeled and cut into quarters, the tomato sauce.
Simmer 30 more minutes and then add the chickpeas drained of their liquid and pumpkin, ultimate cooking for another 15 minutes, until the vegetables are cooked.
In a large bowl mix couscous with approximately 250 cl cold water so good fluff.
Half an hour before the sauce is cooked, grease the inside of the top of the couscoussiera with a little olive oil, then join the two halves of the pot using a dishcloth or nylon envelope so that the cooking steam through the semolina.
At this point a couscous distributed in three successive moments, waiting for the steam constantly crosses the semolina.
Then start a shell with the semolina after adding salt and risistematela into the pan to finish cooking (15 minutes) and follow the previous steps.
When the semolina is cooked, place it in a large serving plate and cut into a space in the middle where you put the meat and vegetables all around.
Slightly wet the cooking broth, taking care not to soak the semolina.
If you can mix the harissa (Chili paste) to taste in a bowl with the cooking broth to make it spicier.
Ingredients and dosing for 4 persons
- 500 g of couscous semolina
- 1 glass of olive oil extra virgin
- 200 cl of water
- 500 g of lamb into pieces
- 500 g of large carrots
- 500 G = = Zucchini
- 500 g of pumpkin
- 400 g of white turnips
- 250 g of peeled tomatoes (or tomato sauce)
- 150 g of onions
- 100 g of cooked chickpeas (or canned chickpeas)
- 1 sprig of parsley
- 1/2 teaspoon of pepper
- 1/2 teaspoon of paprika
- 1/2 teaspoon of saffron
- 1/2 teaspoon of ras el hanout
- Salt