Sunday, March 1, 2009

Friday Couscous

Today i make a recipe for couscous with seven vegetables.
We need for ingredients :
2 kg meat, lamb,beef or chiken.
2kg onion
1/4 chikpeas, soaked overnight.
1 glass olive oil
3 tomato blanched and cut
2 tablespoon salt
1 tablespoon pepper
1 teaspoon ginger
1/4 teaspoon saffron
a few saffron pistils
a few cinnamon
water ( about 3 litres)
1kg carrots peeled and sliced lengh ways
1/2 kg turnips peeled and cut in half lengh ways
1/2 kg courgettes cut in half and spilit lengh ways
1 kg cabbage cut two quarters
1kg red pumpkin cut in pieces
1 sprig coriander chopped.
1/5 semoulina couscous
6 tablespoon vegetable oil
2 tablespoon salt water, 2 tablespoon butter or rancid butter ( smen)


*Wash and drain rapidly the couscous grain spread it out on a large dish by hand, to separate each grain .
*In a couscous saucepan and over moderate heat fry gently .
* Diced mest with oil chopped onion, chickpeas and all spices.
Cook together in the bottom of the steamer, over medium heat for 40 min.
Mean while put semolina couscous into a large plate ( kessaa) spray 6 tablespoon oil and work between palms, dilute salt and a big glass of water moisten semolina then continue work, leave it 25 min and transfer semolina into the couscous steamer with you put over couscous saucepan when steam rises over semolina, remove the steamer and cover saucepan turn the couscous on to the large plate, spay a big glass of water and separate grains with your fingers then let it rest 15 min.
During this time add in the saucepan carrot,turnips,brunch of coriander and cayenne paprika.
Cook for second time semolina in the steamer for 30 min .
Semolina should be cooked over 3 times before the last cooking make a butter or rancid butter and work.
Before frist stap put a red pumpkin ;courgettes and cabbage cook for 15min
(the last vegetables cook quickly)
When these vegetables are cooked, remove them from the heat the juice should be fairly plentiful arrange your couscous in the traditional manner and serve it hot.


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