Couscous with meatballs Ingredients: 1 kg of - carrot - 500 g of - zucchini - 1 large can of - chickpeas - 1 - onion parsley - 1 teaspoon of - cumin nutmeg sweet pepper, ras el hanout - 4 sachets of - golden rice - 5 - cloves - 500 g of - turnip - 1 - collard greens of lamb, or legs (count 2 pieces per person) - 1 kg of - precooked medium semolina - 500 g of - sausage meat - 1 - chopped steak - 1 clove of - garlic - 1 teaspoonsoup - tomato paste cinnamon - 3- stock cubes.
Utensils： 1 frying pan - 1 casserole dish - 1 lid 1 fryer - 1 salad bowl 1 salad bowl - 1 wooden spoon 1 ladle 1 heated blender heated blender - 1 kitchen scale - 1 plate -
Total time:
2h40
Preparation:
2 h -
Cooking:
40 min
Phase 1
Brown all the vegetables, cut into pieces, separately, then the meat, and brown the onions.
Phase 2
Place the onions and turnips in the casserole dish, cover with water (at least 2 l).
Phase 3
Add the spices and tomato paste, and cook for 10 min.
Phase 4
Then, add the carrots and the meat (the cooking time is not the same for all the vegetables, allow another 1/4 hour).
Phase 5
Add the zucchini, 10 minutes before serving, as well as the chickpeas, and the meatballs previously prepared with:
Phase 6
sausage meat, minced steak, 1 egg, 1 clove of garlic, 1 teaspoon of parsley, bread crumbs soaked in milk.
Phase 7
Make meatballs, dip them in flour, fry.
Phase 8
Adjust the seasoning before serving.
Phase 9
Meanwhile, add water to the couscous maker.
Phase 10
Empty the packet of seeds into a large salad bowl, moisten it with a bowl of water, and stir well.
Phase 11
Place over boiling water, let the steam escape for 10 minutes, and repeat the operation 3 times.
Phase 12
At the last operation, salt and butter generously, the semolina must not be dry.
Phase 13
You can also butter again, when serving!
Phase 14
To serve, it is worth miarrange them in separate dishes, the vegetables, the meat and the meatballs, the broth and the seed.
Phase 15
You can also prepare, separately, a little hot sauce with 1 teaspoon of harissa in a ladle of broth.
Phase 16
Bon appetit!
Phase 17
P.S: for those with a sweet tooth, a plate of buttered semolina, with powdered sugar... it's delicious!
Utensils： 1 frying pan - 1 casserole dish - 1 lid 1 fryer - 1 salad bowl 1 salad bowl - 1 wooden spoon 1 ladle 1 heated blender heated blender - 1 kitchen scale - 1 plate -
Total time:
2h40
Preparation:
2 h -
Cooking:
40 min
Phase 1
Brown all the vegetables, cut into pieces, separately, then the meat, and brown the onions.
Phase 2
Place the onions and turnips in the casserole dish, cover with water (at least 2 l).
Phase 3
Add the spices and tomato paste, and cook for 10 min.
Phase 4
Then, add the carrots and the meat (the cooking time is not the same for all the vegetables, allow another 1/4 hour).
Phase 5
Add the zucchini, 10 minutes before serving, as well as the chickpeas, and the meatballs previously prepared with:
Phase 6
sausage meat, minced steak, 1 egg, 1 clove of garlic, 1 teaspoon of parsley, bread crumbs soaked in milk.
Phase 7
Make meatballs, dip them in flour, fry.
Phase 8
Adjust the seasoning before serving.
Phase 9
Meanwhile, add water to the couscous maker.
Phase 10
Empty the packet of seeds into a large salad bowl, moisten it with a bowl of water, and stir well.
Phase 11
Place over boiling water, let the steam escape for 10 minutes, and repeat the operation 3 times.
Phase 12
At the last operation, salt and butter generously, the semolina must not be dry.
Phase 13
You can also butter again, when serving!
Phase 14
To serve, it is worth miarrange them in separate dishes, the vegetables, the meat and the meatballs, the broth and the seed.
Phase 15
You can also prepare, separately, a little hot sauce with 1 teaspoon of harissa in a ladle of broth.
Phase 16
Bon appetit!
Phase 17
P.S: for those with a sweet tooth, a plate of buttered semolina, with powdered sugar... it's delicious!