Couscous with many vegetables Ingredients: 2 tomatoes - 4 zucchini - 5 carrots - 2 onions - 1 bunch of - coriander - 500 g of - chickpeas - soaked the day before (don't forget!) ginger - salt - butter - and pepper oil - 1 kg of - semolina - medium grain durum wheat 4 pieces of - mutton - according to appetite 4 turnips - round 4 turnips - hot (long and very thin, they have a lot of flavor) 500 g of fresh beans 250 g of squash 1 round cabbage.
Utensils：
- 1 1 casserole dish- 1 lid- 1 bowl- salad bowls1 Heated blender- Heated blender 1 kitchen scale- scales 1 plate- 1 dish-
Total time: 5 hours Preparation: 3 hours Rest:- Cooking: 2 hours
Phase 1
Semolina:
Phase 2
In a large deep dish, pour the semolina. Add a good pinch of salt, a little vegetable oil.
Phase 3
Using your hands, mix the semolina so that the oil is well distributed over the grains. (avoid packages)
Phase 4
Pour in a little water, mix and let it swell.
Phase 5
Vegetables and meat:
Phase 6
Meanwhile, in a casserole dish, pour the vegetable oil so that the bottom is covered. Add the pieces of meat, a pinch of salt, pepper and a teaspoon of ginger.
Phase 7
Cut the onions into strips then pour them over the meat.
Phase 8
Peel the tomatoes and cut them into small cubes, pour into the casserole dish. Chop a small handful of coriander, add to the casserole.
Phase 9
Let the tomatoes release their juice for at least 5 to 10 minutes. Then add the chickpeas (if they are soaked the day before if in a can, add them later in the recipe) and water until 3/4 of the meat is covered. Close the casserole dish.
Phase 10
Check regularly, add water if necessary.
Phase 11
Depending on the meat (old or not), cooking can take a long time, sometimes lasting more than an hour! Note that the meat must be able to come off with your fingertips.
Phase 12
Meanwhile, peel carrots, turnips, zucchini (leaving every other strip), remove the seeds from the squash, leave half of your beans whole, only keep the seeds from the other half. Depending on the size of your vegetables, cut themes so as to obtain pieces large enough to avoid "mash". Remove the core from the carrots.
Phase 13
Let them soak in water with a little vinegar (to wash them well!)
Phase 14
Semolina:
Phase 15
Your semolina should now be firm.
Phase 16
Using both hands together, rub the semolina to separate the grains.
Phase 17
Add a little more water, mix and let sit.
Phase 18
Put the water at the bottom of the couscoussière, then once the semolina has swollen, repeat the grain separation operation. Steam until the latter has completely penetrated the semolina.
Phase 19
Then pour back into the dish.
Phase 20
Mix using a large spoon then add a little water once more. Repeat cooking twice, always adding moreand water.
Phase 21
Before the last time, add butter in small pieces.
Phase 22
Then steam a third and final time.
Phase 23
Once your meat is cooked, add the carrots and turnips.
Phase 24
Cook for 10 to 15 minutes depending on the vegetables. Note that the carrots and turnips must be semi-cooked, that is to say slightly firm, because they will still undergo cooking. Always to avoid “mash”!
Phase 25
Once pre-cooked, add the beans. Let the beans cook well until the skin of the beans has “wilted”. The beans take a long time to cook and hold up well.
Phase 26
Now add the squash in pieces.
Phase 27
Then add a bunch of coriander that you will have tied up using food thread or simply by sewing!
Phase 28
Finally add the cabbage cut into piecesthem or 4 (depending on the cabbage) then 5 minutes after the zucchini.
Phase 29
Once the zucchini are cooked and the cabbage is tender, stop the casserole.
Phase 30
To serve:
Phase 31
In a large dish, put the semolina in a well.
Phase 32
I take out a large plate allowing me to temporarily place the vegetables to reach the meat that we will put in the center of the well.
Phase 33
Add the vegetables around the meat (like you put the biscuits in a chocolate charlotte!).
Phase 34
Then the bean seeds, chickpeas and sauces on top.
Phase 35
Place the sauce in a bowl.
Phase 36
Note that some people like to drink fermented milk called 'lben.
Phase 37
Enjoy your meal!
Utensils：
- 1 1 casserole dish- 1 lid- 1 bowl- salad bowls1 Heated blender- Heated blender 1 kitchen scale- scales 1 plate- 1 dish-
Total time: 5 hours Preparation: 3 hours Rest:- Cooking: 2 hours
Phase 1
Semolina:
Phase 2
In a large deep dish, pour the semolina. Add a good pinch of salt, a little vegetable oil.
Phase 3
Using your hands, mix the semolina so that the oil is well distributed over the grains. (avoid packages)
Phase 4
Pour in a little water, mix and let it swell.
Phase 5
Vegetables and meat:
Phase 6
Meanwhile, in a casserole dish, pour the vegetable oil so that the bottom is covered. Add the pieces of meat, a pinch of salt, pepper and a teaspoon of ginger.
Phase 7
Cut the onions into strips then pour them over the meat.
Phase 8
Peel the tomatoes and cut them into small cubes, pour into the casserole dish. Chop a small handful of coriander, add to the casserole.
Phase 9
Let the tomatoes release their juice for at least 5 to 10 minutes. Then add the chickpeas (if they are soaked the day before if in a can, add them later in the recipe) and water until 3/4 of the meat is covered. Close the casserole dish.
Phase 10
Check regularly, add water if necessary.
Phase 11
Depending on the meat (old or not), cooking can take a long time, sometimes lasting more than an hour! Note that the meat must be able to come off with your fingertips.
Phase 12
Meanwhile, peel carrots, turnips, zucchini (leaving every other strip), remove the seeds from the squash, leave half of your beans whole, only keep the seeds from the other half. Depending on the size of your vegetables, cut themes so as to obtain pieces large enough to avoid "mash". Remove the core from the carrots.
Phase 13
Let them soak in water with a little vinegar (to wash them well!)
Phase 14
Semolina:
Phase 15
Your semolina should now be firm.
Phase 16
Using both hands together, rub the semolina to separate the grains.
Phase 17
Add a little more water, mix and let sit.
Phase 18
Put the water at the bottom of the couscoussière, then once the semolina has swollen, repeat the grain separation operation. Steam until the latter has completely penetrated the semolina.
Phase 19
Then pour back into the dish.
Phase 20
Mix using a large spoon then add a little water once more. Repeat cooking twice, always adding moreand water.
Phase 21
Before the last time, add butter in small pieces.
Phase 22
Then steam a third and final time.
Phase 23
Once your meat is cooked, add the carrots and turnips.
Phase 24
Cook for 10 to 15 minutes depending on the vegetables. Note that the carrots and turnips must be semi-cooked, that is to say slightly firm, because they will still undergo cooking. Always to avoid “mash”!
Phase 25
Once pre-cooked, add the beans. Let the beans cook well until the skin of the beans has “wilted”. The beans take a long time to cook and hold up well.
Phase 26
Now add the squash in pieces.
Phase 27
Then add a bunch of coriander that you will have tied up using food thread or simply by sewing!
Phase 28
Finally add the cabbage cut into piecesthem or 4 (depending on the cabbage) then 5 minutes after the zucchini.
Phase 29
Once the zucchini are cooked and the cabbage is tender, stop the casserole.
Phase 30
To serve:
Phase 31
In a large dish, put the semolina in a well.
Phase 32
I take out a large plate allowing me to temporarily place the vegetables to reach the meat that we will put in the center of the well.
Phase 33
Add the vegetables around the meat (like you put the biscuits in a chocolate charlotte!).
Phase 34
Then the bean seeds, chickpeas and sauces on top.
Phase 35
Place the sauce in a bowl.
Phase 36
Note that some people like to drink fermented milk called 'lben.
Phase 37
Enjoy your meal!