French couscous

French couscous
Well, this isn’t a Moroccan couscous recipe, nor an Algerian one, it was given to me by a French friend who really liked it, I’m going to share it with you and I’m sure that you are going to enjoy it, personally, I found it to be a “nice” change.
Here are the ingredients you need:
Ingredients
  • 1 kg of couscous semolina
  • 1 kg lamb shoulder
  • 1 kg of chicken drumsticks
  • 1kg of sausages
  • 150g chickpeas
  • 500 g turnips
  • 500 g of carrots
  • 500g courgettes
  • 2 onions
  • 1 tomato, grated
  • 1 small teaspoon of saffron
  • 1 teaspoon paprika
  • 1 bunch cilantro
  • Butter 200 g
  • Salt and pepper
Instructions
  1. Now, let’s make our French couscous:
  2. Cut the lamb into pieces. Put them in a couscoussier. Cover with 5 liters of cold water. Add chopped onions, saffron, paprika, salt, pepper and chickpeas soaked from the night before.
  3. Bring to a boil and allow simmering for one hour. Put the couscous semolina in a bowl and pour over a little warm salted water. Mix and fluff the grains with a fork.
  4. Put the couscous semolina in the steamer basket and place it on top of the couscoussier. As the steam passes through the semolina, put it back in the bowl. Fluff with a fork, little water and oil.
  5. Wash turnips and cut into quarters.
  6. Wash and scrape the carrots and cut into chunks. Wash zucchini and slice into 3 cm thick pieces.
  7. After an hour of cooking the broth, remove the lamb and put it aside, add the chicken drumsticks in the sauce, turnips and carrots.
  8. Cook for 20 minutes, then add the zucchini, grated tomato and chopped coriander.
  9. Put the couscous in the steamer basket. Cook for 20 minutes. Fry the sausages in the oven or pan. When the semolina is cooked, place on a platter. Add the butter and fluff it again.
  10. Finally
    Serve the couscous: dig a well in the center of semolina and arrange the vegetables and meats in it. You can serve the broth in a separate bowl.

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