Sheep’s head couscous

Sheep’s head couscous
After the holy days of Al Aid, people are left with a large amount of meat, and in the Muslim culture, nothing is thrown from the slaughtered sheep, this is the reason why this couscous recipe is probably one of the most famous during this holiday.
So, if you make it, you are certainly going to enjoy it tremendously.
Here are the ingredients:
Ingredients
  • 1 sheep’s head
  • 2 tablespoons olive oil
  • 2 onions
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • Half a teaspoon saffron
  • 2 tomatoes
  • 1 cup chickpeas
  • Water
  • 100g broad beans (fava beans)
  • 4 carrots
  • 6 pieces of pumpkin
  • 3 courgettes
  • 2 tablespoons of chopped parsley
  • 2 tablespoons of chopped coriander
  • 500 grams of package couscous
Instructions
  1. Now for the preparation:
  2. First, you need to ask your butcher to prepare your sheep’s head, usually, into half.
  3. You should not include the brain as it can be used in other very delicious Moroccan tagine recipes.
  4. After this, on medium heat, burn the hairs out of your sheep’s head and make sure it is completely clean.
  5. Now, in a couscousiere, add diced onions, diced tomatoes, vegetables, oil, beans, do not add the courgettes yet, and the herbs.
  6. Cook them just a little bit and then add your spices with salt.
  7. Next, add your sheep’s head and cover with water.
  8. Let cook over medium heat for forty-five minutes, you should add couscous to the top of your couscousiere and put it to steam.
  9. Remember to check your couscous from time to time and to take it out and fluff it using a fork and warm water and olive oil.
  10. After forty-five minutes, if the meat isn’t tender and done, add water, if necessary, and keep cooking.
  11. Remember to keep an eye on your couscous.
  12. For the presentation, form a small dome shape with your couscous and put the meat on top and the vegetables around, cover with the sauce.

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