Algerian couscous
Semolina steamed three times over a pot of meat and vegetables, with the broth served apart.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Brown the meat with the onion in the base of the couscoussier, add the tomato paste, spices and chickpeas and cover with water. Cook an hour.
Sprinkle the couscous with water and oil and rub it between your hands so the grains separate. Steam it fifteen minutes.
Turn the grain into a wide dish, sprinkle again, rake it apart and let it cool five minutes.
Return it to the steam for fifteen more minutes. Meanwhile add the carrot and turnip to the broth.
Rake it a third time, working in the butter, and steam it a final ten minutes.
Add the courgette and pumpkin to the broth for the last twenty minutes; they cook faster than the roots.
Mound the couscous, meat and vegetables on top. Serve the broth in a separate bowl and the harissa in a third.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Slothtysloth · CC BY-SA 4.0