Traditional lamb couscous (from Algeria) Ingredients: 4- zucchini- 6- carrots sweet pepper harissa (powder and paste) olive oil- 1- onion clove- 1- tomato- 6- turnips- 1 kg of- lamb (shoulder and a few pieces of collar) in large cubes bouquet garni- 500 g of- medium couscous.
Utensils： 1 pots - 1 saucepan - 1 knife - 1 vegetable peeler - 1 frying pan - 1 oven - 1 fork - 1 lid 1 salad bowl - 1 salad bowl 1 Heating blender Heating blender - 1 stoner 1 kitchen scale - 1 plate - 1 dish - 1 soup plate -
Timetotal:
4 min
Preparation:
2 min -
Cooking:
2 min
Phase 1
- Chickpeas
Phase 2
Soak the evening before overnight in water with baking soda. Rinse.
Phase 3
Cook in a good quantity of cold water with a bay leaf, bring to the boil for 1 hour then drain and transfer them to the vegetable pot at the same time as the carrots.
Phase 4
- Vegetables
Phase 5
Wash and peel carrots and turnips. Cut the vegetables (including zucchini) into large chunks.
Phase 6
Brown them in olive oil separately, seasoning them with sweet pepper.
Phase 7
When they are golden, immerse them in a pot of boiling salted water with the bouquet garni.
Phase 8
Start with the carrots (total cooking 30 min).
Phase 9
10 min later, immerse the turnips then the zucchini pfor 20 and 15 minutes of cooking respectively.
Phase 10
At the end of cooking, leave the vegetables in their broth separately.
Phase 11
- Meat
Phase 12
Brown the lamb in a little olive oil with sweet pepper, a little cayenne, a skinless tomato, a sprig of thyme and salt and pepper to taste. You can also add a little harissa powder.
Phase 13
Once browned, discard the fat and bathe the meat in water just up to the bottom of the couscous maker.
Phase 14
Add a large onion studded with cloves (at least 6), a clove of garlic, a bouquet garni, salt and pepper.
Phase 15
Let it simmer for 1 hour over very low heat, it should “shiver”.
Phase 16
- The seed (to start when you are close to eating)
Phase 17
Let the couscous seeds swell as indicated on the packet (warm salted water to the height).
Phase 18
15 to 20 min before the fWhen cooking the meat, add the couscous seed to its "shelf" above the simmering meat.
Phase 19
Salt, add a spoonful of olive oil and a knob of butter, and turn the seed with a fork to prevent it from sticking. Cover.
Phase 20
Monitor the seed, and turn regularly with a fork for good cooking.
Phase 21
- When serving
Phase 22
Separate meat, vegetables (reheated if necessary) with just a little broth and the seed (in a very hot dish otherwise it cools too quickly).
Phase 23
Prepare a bowl of a harissa + marga (meat broth) mixture so that everyone can spice up their plate to their liking.
Phase 24
Serve the seed first, preferably in a deep plate, then the meat and vegetables. Everyone adds the quantity of marga they want.
Utensils： 1 pots - 1 saucepan - 1 knife - 1 vegetable peeler - 1 frying pan - 1 oven - 1 fork - 1 lid 1 salad bowl - 1 salad bowl 1 Heating blender Heating blender - 1 stoner 1 kitchen scale - 1 plate - 1 dish - 1 soup plate -
Timetotal:
4 min
Preparation:
2 min -
Cooking:
2 min
Phase 1
- Chickpeas
Phase 2
Soak the evening before overnight in water with baking soda. Rinse.
Phase 3
Cook in a good quantity of cold water with a bay leaf, bring to the boil for 1 hour then drain and transfer them to the vegetable pot at the same time as the carrots.
Phase 4
- Vegetables
Phase 5
Wash and peel carrots and turnips. Cut the vegetables (including zucchini) into large chunks.
Phase 6
Brown them in olive oil separately, seasoning them with sweet pepper.
Phase 7
When they are golden, immerse them in a pot of boiling salted water with the bouquet garni.
Phase 8
Start with the carrots (total cooking 30 min).
Phase 9
10 min later, immerse the turnips then the zucchini pfor 20 and 15 minutes of cooking respectively.
Phase 10
At the end of cooking, leave the vegetables in their broth separately.
Phase 11
- Meat
Phase 12
Brown the lamb in a little olive oil with sweet pepper, a little cayenne, a skinless tomato, a sprig of thyme and salt and pepper to taste. You can also add a little harissa powder.
Phase 13
Once browned, discard the fat and bathe the meat in water just up to the bottom of the couscous maker.
Phase 14
Add a large onion studded with cloves (at least 6), a clove of garlic, a bouquet garni, salt and pepper.
Phase 15
Let it simmer for 1 hour over very low heat, it should “shiver”.
Phase 16
- The seed (to start when you are close to eating)
Phase 17
Let the couscous seeds swell as indicated on the packet (warm salted water to the height).
Phase 18
15 to 20 min before the fWhen cooking the meat, add the couscous seed to its "shelf" above the simmering meat.
Phase 19
Salt, add a spoonful of olive oil and a knob of butter, and turn the seed with a fork to prevent it from sticking. Cover.
Phase 20
Monitor the seed, and turn regularly with a fork for good cooking.
Phase 21
- When serving
Phase 22
Separate meat, vegetables (reheated if necessary) with just a little broth and the seed (in a very hot dish otherwise it cools too quickly).
Phase 23
Prepare a bowl of a harissa + marga (meat broth) mixture so that everyone can spice up their plate to their liking.
Phase 24
Serve the seed first, preferably in a deep plate, then the meat and vegetables. Everyone adds the quantity of marga they want.