Paris-Barcelona Couscous

Paris-Barcelona Couscous
A woman sent me this recipe last year, I was pretty excited to make it, however, it took me a long time, and I’m not sure if you would like to make it, but I’m going to give it to you anyway .
Why Paris-Barcelona? It is because those are the origin of that woman and she named her recipe after the places she loves the most.
Here are the ingredients you will need:
Ingredients
  • 1 kg leg of lamb, cut into slices
  • 400g boneless lamb shank
  • 400g beef collar
  • 3 courgettes
  • 3 beautiful turnips the size of a large egg
  • 6 carrots
  • 125g chickpeas
  • 1 large beautiful ripe tomato
  • Approximately 500-600 g of whole wheat semolina organic if possible and medium grain
  • 1 onion
  • 1 clove garlic
  • 100/125 g of pine nuts
  • 100/125 g of golden raisins
  • Spices:
  • Half piment oiseau , piment martin , capsicum frutescens
  • 6 cardamom pods (organic if possible)
  • 1/2 teaspoon of strong masala
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cumin
  • 1/2 teaspoon saffron , moroccan and organic if possible
  • olive oil
  • And approximately 25-30 g of butter
Instructions
  1. Now, let’s make our couscous:
  2. Put the chickpeas to soak one night before. In the bottom of the couscoussier, make a sort of “sofregit” Catalan: olive oil, onion, coarsely chopped into small pieces, 1 crushed clove of garlic and tomato peeled and chopped before. Sauté until you get a slightly thick sauce.
  3. Cut the meat into cubes. Then fry in hot olive oil in a skillet. Collect the juice and pour into the sofregit. Add water to cover the meat well. Break the cardamom pods. Add in the cooked meat and the strong masala and cumin. Cook for about 40 minutes before adding the chickpeas. Cook for 10 minutes before putting the other ingredients.
  4. Meanwhile, take care of the whole wheat semolina: put the grains in a bowl and cover with water. Stir well, rinse and drain the water.
  5. Start over 3 or 4 times and let the grains swell about 15 minutes.
  6. Wash the zucchini, then with a peeler peel forming a band, a strip of skin etc. Cut into quarters and slice to form fairly regular cubes. Peel the turnips and cut into cubes.
  7. Add in the broth in which the meat has cooked about 50 minutes, piment oiseau and nutmeg. Put in the second stage of steamers sliced carrots, turnips and zucchini into cubes. Stir the semolina in the bowl with a fork to detach from each other. Put a gauze into the third floor of the steamer, add the couscous and raisins. Put the saffron in the broth and cover the second and third floor of the steamer. If necessary, take two wet towels and wrap around the interstices of the steamer and another folded on top.
  8. By monitoring occasionally, cook until the couscous is tender and hot 30-40 minutes, adding the butter, stirring occasionally with a fork. 5-10 minutes before the end, heat a stove and add the pine nuts to toast (be careful, it darkens very quickly!). Add semolina.
  9. Finally
    To serve, you can separate the different elements: a dish for meat, a dish for the couscous nicely arranged in a dome shape with the vegetables around, and a dish for the broth with chickpeas. For my part, I put vegetables in broth with meat 10 minutes before the end of their cooking and I removed the beef for another use – because the meat is much browner than the lamb – and I served directly from the steamer: semolina in a bowl of lamb meat in the middle and broth and vegetables to taste.

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