Couscous recipe

Couscous recipe details –

2 kg of medium grain semolina
1.5 kg dish of mutton rib (breast)
1.5 kg of lamb neck
10 pieces of chicken
1.5 kg of merguez
500 grs of chickpeas
1 kg of turnip
2 kg of carrot
1 kg Leeks
6 red and green peppers
2 Fennel
2 celery stalks
1 kg Zucchini
500 gr coconut beans

1 kg of Fresh tomatoes
1 glass of Olive oil
Salt
Harissa
Four spices
Spices couscous
Sweet pepper from Spain
Fresh or ground coriander (1 tablespoon)
Cumin powder
1 large Onion
2 Cloves
Bouquet garni (thyme and bay leaf )
1 head of Garlic
Water

NOTE: Soak the chickpeas in cold water the day before.

Boil the tomatoes for 2 minutes and immerse them in ice water then peel them, remove the seeds and cut them into small pieces.
Cut the meats (except merguez) into pieces and brown them in olive oil then deglaze the pan with a glass of water and reserve this base of sauce.
Peel the carrots and cut them into thirds.
Peel the turnips and cut them into quarters.
Cut the leeks and keep only the white then cut them into pieces of about 5 cms.
Core the peppers and cut them into six.
Remove the leaves from the fennels and cut them (the fennels) into quarters.
Cut the ends of the courgettes and cut them into pieces of about 5 cms.
Peel the onion and prick it with the cloves.
Run the whole head of garlic under water to clean it
In a Dutch oven, put 4 to 5 liters of cold water.
Add the base of the sauce (paragraph 2), the onion, the garlic, the pieces of tomatoes, the stalks of celery cut into small pieces, the bouquet garni, 2 tablespoons of Spanish pepper, 3 tablespoons of couscous spices, 2 tablespoons of four spices, chickpeas, a handful of salt then bring to a boil and cook for 60 minutes over low heat and covered.
Add the peppers, meats (except merguez and chicken) and cook for 45 minutes over low heat.
Add the chicken in pieces, zucchini, cilantro and cook for 30 minutes over low heat.
In a salad bowl put the semolina, a handful of fine salt and mix.
Add 2 glasses of water, stirring with a fork for 2 to 3 minutes and let stand for about 15 minutes.
Put 3 to 4 liters of water in the couscoussier and bring to a boil.
In the upper basket of the couscoussier, seed the semolina to separate the grains.
Place the basket on the couscoussier, cover and cook over high heat for 15 minutes, stirring occasionally with a fork.
Prick the merguez with a fork and grill them in a frying pan without fat.
In a small bowl, put a little marga (vegetable and meat sauce), add a tablespoon of Harrissa and mix.
Recipe from the Restaurant “Le Babeloued de Biran”

ENJOY YOUR MEAL…

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