Couscous with 7 vegetables
- Couscous semolina 500g
- 4 chicken thighs or 2 kg of beef
- Carrots 250g
- Turnips 250g
- Pumpkin 250g
- Zucchini 250g
- Potatoes 250g
- 2 onions, cut lengthwise purposes
- A glass of tea chickpeas soaked in water the day before
- White cabbage cut into large pieces
- A bunch of parsley and coriander
- 3 tomatoes, cut into 4 and 2 3rd grated
- 4 onions cut into small cubes
- Turmeric
- Pepper
- Ginger
- Safran
- A chicken cube
- Salt
- Table oil
- Olive oil
- Sman Alhor (salted butter)
- Harissa (depending on your taste)
- 3 to 4 liters of water
Cooking over an hour:
Preparations:
1st step:
1- In a pot, put 4 chicken thighs
add 4 onions cut into small cubes
A tea cup oil
(1/2 of edible oil and 1/2 olive oil),
1.5 teaspoon of turmeric shaved,
1 teaspoon pepper shaved,
1 teaspoon ginger,
A little saffron (just for the color)
A little salt,
1/4 teaspoon sman alhor (salted butter)
and leave on a low heat remembering to stir occasionally and add a tea glass of hot water and close the lid and cook.
Step 2:
2- In the couscous pot, put a chicken leg,
-Add 2 onions cut lengthwise ends,
- Chickpeas, juice from tomatoes and 2 tomatoes cut into 4 - A glass of tea oil (1.2 olive oil and table 1.2 of the oil) ,
-1.5 Spoon turmeric,
- Teaspoon pepper
- A teaspoon of ginger,
- A little saffron, salt,
- A bit of harissa (according to your taste) and simmer.
3- Add water and boil.
Meanwhile, couscous semolina is prepared
Step 3:
4. In a large bowl, put 500g of couscous and sprinkle it with 1/2 cup of cold water to tea.
5. Mix and remove the seeds with your hands and let it absorb for a few minutes.
6. Notice that the couscous becomes dry, then we must still add half tea glass of cold water and mix again and loosen the grains of couscous semolina.
7- Allow 5-10 minutes absorb water.
8. During this time, in the couscous pot, put first the carrots and turnips because they require a little more cooking than other vegetables. 9. Place the couscous semolina in the top part of the couscous until the steam passes through the grains. (It should brush the top of the couscous with a little olive oil).
10- remove your hearing couscous semolina grains and put them in a large bowl and using a wooden spoon detach the seeds and let cool down. 11- In a small bowl, put cold water, a little salt, 2 tablespoons olive oil, then sprinkle the semolina couscous with beans. Leave aside 12- dried for 5 to 10 minutes and if you notice that the couscous semolina becomes dry, you do the operation again.
13- Add the other vegetables that remain, the parsley and coriander and chicken cube and cook.
14- Put steaming the couscous semolina for a 2nd time and the 3rd time.
15. Remove it and put it in a large bowl and add a little sman alhor (salted butter) and detach the new grain with a wooden spoon.
16. Remove the chicken thighs from their Cauces then put them in a baking tray and bake them until they become bronsées.
17- In a serving dish, prepare the couscous.
18- Put the chicken legs and then the sauce or they are cuittent.
19. Then divide the vegetables all around and sprinkle a few ladles of broth.
