Royal couscous

Royal couscous
This couscous recipe was given to me by a faithful reader of this website; she wanted to name it this way because the taste is simply fabulous.
And the wonderful thing about this recipe is that you do not need a couscoussier.
Here are the ingredients you will need:
Ingredients
  • 500 g lamb chest
  • 2 chicken thighs, cut into 2
  • 8 merguez
  • 200g medium grain couscous
  • 6 fresh tomatoes
  • 3 onions
  • 2 tablespoons ras el hanout
  • 1 tablespoon ground cumin
  • Harissa
  • 3 spain peppers , if not available, two cayenne peppers
  • 2 peppers
  • olive oil
  • Salt
  • 500 g of frozen vegetables for couscous, or you can just use the
  • olive oil
  • Salt
  • 500 g of frozen vegetables for couscous, or you can just use the following:
  • 2 carrots
  • 2 small zucchini
  • 2 turnips
  • 1 eggplant
  • 1 can chickpeas including juice
Instructions
  1. Now, let’s prepare our Royal couscous:
  2. Heat the oil in a large pot. Sauté the meat and cook for preparing vegetables.
  3. Cut zucchini and eggplant into large cubes (do not peel). Peel the turnips and cut into thick wedges. Open chili peppers, remove seeds and pith. Cut into strips. Peel and chop the onions.
  4. Remove the meat from the pot, keep the meat juices. Brown the onion lightly. Add spices and heat for 1 minute. Add vegetables, stir well and pour 1 liter of warm water. Salt generously. Return the meat to the pot and simmer for 30 minutes. 10 minutes before the end of cooking, add the chickpeas, juice included.
  5. Meanwhile, rinse the couscous in hot water. After 20 minutes of cooking the meat, take some of the broth and strain before pouring over the semolina (1 1/2 volume of broth to a volume of couscous semolina). Stir quickly and put a lid on top of the couscous container and let rest for 5 minutes.
  6. While the couscous semolina swells, prick the sausages thoroughly with a fork or the tip of a knife. Cook without fat in a non-stick frying pan. They will be losing a large amount of their fat.
  7. Finally, Put the couscous in a large bowl and place the drained meat and vegetables on top. Presentation: take a bowl of broth for dipping and another one with harissa added to the broth.

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