Couscous

Step by step recipe:

  1. 10 min.Couscous : Photo of step #1

    Vegetables preparation

    Prepare 4 courgettes.

    If you have small courgettes, just cut into thick slices.

    Set aside.
  2. 10 min.Couscous : Photo of step #2
    Wash and slice 1 leek thinly, set aside.
  3. 10 min.Couscous : Photo of step #3
    Peel and wash 4 carrots, cut into pieces, set aside.
  4. 10 min.Couscous : Photo of step #4
    Peel and wash 4 turnips, cut into pieces, set aside.
  5. 5 min.Couscous : Photo of step #5
  6. 10 min.Couscous : Photo of step #6

    Meats preparation

    In a big pan on hot fire, put 4 tablespoons olive oil.

    When it's hot, make brown 20 Meatballs.
  7. 10 min.Couscous : Photo of step #7
    Do the same thing with 800 g chicken breast.

    Do this for all the meats, then set aside.
  8. 3 min.Couscous : Photo of step #8
    In the same pan, add a little more olive oil if necessary, add onion and garlic, salt and pepper, and cook for 1 or 2 minutes.
  9. 1 min.Couscous : Photo of step #9
    Add meat, 4 tablespoons spices for couscous and mix again.
  10. Couscous : Photo of step #10
    Add all the vegetables and 350 g tinned (canned) chickpeas, mix again.
  11. 2 min.Couscous : Photo of step #11
    Add 2 litres water. With a spatula, scrape bottom of pan well to mix all the flavours (important).

    Add 70 g tomato paste and 2 beefs stock cube, then salt and pepper.
  12. 15 min.Couscous : Photo of step #12
    Bring to the boil.
  13. 1 hourCouscous : Photo of step #13
    Then cover, and let cook on slow fire for at least 1 hour (2 or 3 hours is better).
  14. 5 min.Couscous : Photo of step #14

    Couscous preparation

    Prepare the couscous: heat 5 glasses water with 3 tablespoons olive oil and salt.
  15. 5 min.Couscous : Photo of step #15
    When water is boiling, remove from heat and add 5 glasses semolina, mix well, cover and leave for 5 minutes.
  16. Couscous : Photo of step #16
    After this time, add 50 g butter (or more), and mix with a fork. It's ready.
  17. Couscous : Photo of step #17
    When couscous is ready, broth is in a beautiful red and all vegetables are soft.

    Check seasoning.
  18. Couscous : Photo of step #18
    The traditional way to serve: a layer of couscous, then vegetables and meat, and a good deal of sauce over the top.

Remarks:

To prepare a hotter sauce: take 2 or 3 ladles of stock from the pan, and in a bowl mix with a good tablespoon of harissa (according to your taste) and some chick-peas. Serve with couscous for spicy sauce aficionados.

As for the chicken, choose a good quality one (free-range, of traceable origin, or "red label" in France for instance).

Proportions are given as suggestions, do not hesitate to adapt to your taste.

You can add other vegetables if you like: bell pepper, aubergine/eggplants, and other meats: meatballs, lamb, spicy sausage, beef...

If you can't find a ready-made mix of couscous spices, you can make your own from: cumin, coriander (ground), cinnamon, nutmeg, ginger, cardamom and turmeric. Paprika, cloves and caraway are also sometimes used.

And to drink?

A wine from Algeria of course, or Languedoc, something full-bodied. Otherwise a well chilled rosé from Provence.

Source:

Home made

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