Preparation time : 3 / 4 of an hour cooking time: 2 hours
Ingredients for 6:
800 g diced lamb (shoulder, neck), 12 sausages, 6 chicken thighs, 1 kg of couscous 500 (medium grain), 2 onions 8 carrots, 2 turnips, 2 tomatoes, 1 red pepper, 1 green pepper, artichokes and cardoon 2 depending on the season, 4 zucchini, 1 / 4 of chickpeas, 1 large tablespoon of spicy couscous type Ras El Hanout, harissa, cinnamon, olive oil, salt and pepper.
Peel and slice the onions, cut into 4 tomatoes, peel and slice carrots, peel the turnips and detail into cubes, wash and cut zucchini sliced, washed, seeded and cut the peppers into thin strips, cut the artichokes into 4 taking care to remove fine leaves and hay from the center. If using chard, remove the filament and detail chard into pieces. Drain and rinse chickpeas.
guide Heat 2 tbsp olive oil in the bottom of a steamer, cook the onion until golden brown, then add the lamb pieces, brown on all sides, the book. Instead, cook the chicken until golden, then book them with chunks of lamb. In the couscous, add tomatoes, carrots and turnips, make the return. Add the artichokes and cardoon, let simmer 5 minutes, then add zucchini and peppers, cook about 7 minutes on low heat. Put the pieces of meat left on hold, sprinkle to taste with spices couscous and cinnamon, mix well. Add, upgrade, water, salt and pepper. Let simmer about 1 hour 30 on low heat. After this time, add the chickpeas.
meal preparation:
Put the couscous in a bowl, add him, a tablespoon of olive oil, the work to avoid lumps, gradually wet the bowl of water warm salt, work it. Put the couscous and prepared in the upper part of the couscous and cook until steam escapes over the couscous. Repeat the operation above 2 times, seeded in the meal each time.
After bitten merguez, cook in skillet.
In a cup, put a tablespoon of harissa and stir it with a ladle of broth couscous.
Present at hand, meal, vegetables and broth, meats, and hot sauce.
Serve hot.
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