PREPARATION (Preparation for 1 kg of couscous)
To put the couscous in a large container, to also put a spoonat oil soup, a salt pinch, water glass. To mix end of the fingers then to let rest until water penetrates the grains of couscous. To prepare a couscoussier by putting water to be heated as soon as water becomes ebullient, it is necessary to put the couscous in the strainer of the couscoussier and to let cook with the vapor during 15 minutes while covering with the top so that the grains of couscous inflate to remove the strainer of the couscoussier and in the sink, to pour on couscous 1 liter of water, to let drain during 15 minutes. Then to pour the couscous in the gas' has to pour a spoon with coffee of salt raze and 2 spoons with oil soup, to mix the whole in order to have grains which do not stick, to let rest 20 minutes. Then to give to cook with the vapor when the vapor leaves through the grains couscous to let cook 5 minutes. As soon as it is cooked, it is necessary to pour the couscous in the gas' has and to air the grains of couscous well while mixing with the isolated fingers.
Ingredients for 6-8 people
1 kg 1/2 of rather fatty meat of sheep (shoulder or saddle)
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or of calf (collet, chest, shoulder, bulge)
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1 headed cabbage (approximately 800 G)
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1 piece of stale bread
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1 spoonful with lemon juice soup
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4 cloves
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1 kg of onions
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250 G of soaked chick-peas day before
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150 G of butter
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1 saffron pinch
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1 spoonful with pepper coffee
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salt
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6 liters of water
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1 kg of couscous
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250 G of peeled and �p�pin�es tomatos
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250 G of small peeled turnips
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500 G of carrots peeled, hollowed out and cut in length
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3 tied branches of coriandre
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2 sweet peppers prickles or peppers
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500 G of red marrow
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250 G of sweet potatos
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100 G of olive oil
Bessaha bonne appetit
Last edited by MrRight; 02-03-2009 at 07:56 PM.
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