Traditionally, couscous is prepared with only one type of meat, because the broth and couscous to steam cooked to imbibe its aroma. We can thus enjoy couscous with lamb, fish, chicken ... But it is not uncommon to find, especially in restaurants, where couscous with red meat, sausages and white mix. Couscous Royal usually has more meat: chicken, merguez, lamb, meatballs ....
It is a specialty in France, this dish is part of the favorite dishes of French and understandably, it's delicious, fragrant, balanced, short it has it all
Ingredients
-500 G of couscous
-1 Kg of lamb (I took the leg)
-6 Chicken drumsticks (season with salt, pepper, paprika, ginger, parsley)
-6 merguez
-2 onions
-4 tomatoes
-4 carrots
-3 turnips
-3 zucchini
-2 Stalks of celery without leaves
-2 Wrists chickpea
-2 Tablespoons of tomato paste
-1 Tsp ginger
-1 Tsp turmeric
-1 Tsp paprika
-1 Tbsp ras el hanout
-Salt and pepper
-olive oil
Préparation:
prepare the seed-cuckoos, recipe here
-of the steamer in the pot, brown the lamb pieces with a drizzle of olive oil, add onions and brown mixed for 10 minutes, turning the meat. Add turmeric, ginger, ras el hanout, salt and pepper and mix well
add tomatoes, peeled, seeded and mixed with tomato paste, the chickpeas and cook for 40 to 50 minutes
-Peel the carrots and cut in lengthwise and turnip into quarters and add to pot with the celery stalks and cook for 20 minutes
-add the zucchini and cook for 20 minutes
* during that time:
-season the chicken drumstick: salt, pepper, ginger, paprika, chopped parsley, a little olive oil and cook on the griddle, or in the oven
-cook the sausages in a skillet or grill
* Note that during this time the seeds are prepared couscous, and the last leg of his cooking, is shod with the steam from the broth is prepared, recipe with all the steps in photos here
-prepare the couscous and buttered or prepared to work olive oil (I prefer the latter) in a dish, place meat and vegetables and sprinkle with a little sauce
-serve sauce in a bowl nearby for those who prefer more water
0 comments:
Post a Comment