Couscous Ingredients: People- 4 zucchini- medium 4 carrots- 4 tablespoons of- oil- 1 teaspoon of- harissa- 2 onions- 1 can of- chickpeas- 1 can of- tomato sauce- concentrated 1 tablespoon of- salt- 50 g of- butter- pepper- 1 kg of- semolina- medium 1 ½ kg of- turnips- 1 ½ kg of meat (beef bourguignon or neck of lamb and other pieces of lamb) 2 cloves of garlic.
Utensils：
- 1 Wooden spoon- 1 Lid- 1 saucepan- pots of pots 1brush - - frying pans 1 ladle - 1 large container - salad bowls 1 heated blender - heated blender 1 kitchen scale - scales
Total time: 2h25 Preparation: 1h Rest:- Cooking: 1h25
Phase 1
Preparation of the semolina:
Phase 2
Pour the semolina into a large container and drown it with the water. Stir gently.
Phase 3
Drain the semolina when the water turns white
Phase 4
Leave to rest for 15-20 minutes (30 max), salt (1 level tablespoon), oil (1 tablespoon).
Phase 5
Mix to break up the clumps.
Phase 6
Cooking the semolina:
Phase 7
In a 5 liter couscoussière, fill the lower part halfway with water and pour the semolina into the upper part (do not put a lid).
Phase 8
If possible, make the couscoussière airtight at the junction of the two parts to prevent the steam from evaporating.
Phase 9
Allow 20 minutes of cooking from the time steam appears through the semolina.
Phase 10
Pour the semolina into a container, stir gently with a wooden spoon to break up the clumps, add 50 g of butter and mix gently.
Phase 11
Vegetables and meats:
Phase 12
Put 3 tablespoons of oil in a large saucepan, brown the 2 onions, 2/3 cloves of garlic and brown the meat. Salt, pepper, add the sliced carrots. Cook over low heat for 15 minutes.
Phase 13
Add the tomato paste then 2 liters of boiling water.
Phase 14
Leave to cook for 20 min.
Phase 15
Meanwhile, cook the chopped turnips separately in salted water for 20 min. Add 5 min before thein the zucchini slices. Drain at the end of cooking.
Phase 16
When the meat is cooked, add the turnips and zucchini and the chickpeas.
Phase 17
Let everything cook for 5 to 10 min.
Phase 18
Seasoning (optional):
Phase 19
Remove 1 ladle of the cooking juice from the meat, add 1 teaspoon of harissa. Serve it separately.
Utensils：
- 1 Wooden spoon- 1 Lid- 1 saucepan- pots of pots 1brush - - frying pans 1 ladle - 1 large container - salad bowls 1 heated blender - heated blender 1 kitchen scale - scales
Total time: 2h25 Preparation: 1h Rest:- Cooking: 1h25
Phase 1
Preparation of the semolina:
Phase 2
Pour the semolina into a large container and drown it with the water. Stir gently.
Phase 3
Drain the semolina when the water turns white
Phase 4
Leave to rest for 15-20 minutes (30 max), salt (1 level tablespoon), oil (1 tablespoon).
Phase 5
Mix to break up the clumps.
Phase 6
Cooking the semolina:
Phase 7
In a 5 liter couscoussière, fill the lower part halfway with water and pour the semolina into the upper part (do not put a lid).
Phase 8
If possible, make the couscoussière airtight at the junction of the two parts to prevent the steam from evaporating.
Phase 9
Allow 20 minutes of cooking from the time steam appears through the semolina.
Phase 10
Pour the semolina into a container, stir gently with a wooden spoon to break up the clumps, add 50 g of butter and mix gently.
Phase 11
Vegetables and meats:
Phase 12
Put 3 tablespoons of oil in a large saucepan, brown the 2 onions, 2/3 cloves of garlic and brown the meat. Salt, pepper, add the sliced carrots. Cook over low heat for 15 minutes.
Phase 13
Add the tomato paste then 2 liters of boiling water.
Phase 14
Leave to cook for 20 min.
Phase 15
Meanwhile, cook the chopped turnips separately in salted water for 20 min. Add 5 min before thein the zucchini slices. Drain at the end of cooking.
Phase 16
When the meat is cooked, add the turnips and zucchini and the chickpeas.
Phase 17
Let everything cook for 5 to 10 min.
Phase 18
Seasoning (optional):
Phase 19
Remove 1 ladle of the cooking juice from the meat, add 1 teaspoon of harissa. Serve it separately.