John Myers
Couscous
The perfect couscous recipe with a picture and simple step-by-step instructions.
- 1 kg Soup chicken, ready to cook, lamb, beef or veal
- Oil
- 2 Chopped onions
- 2 Garlic cloves pressed
- 1 Can Chopped tomatoes
- 4 Branches Chopped parsley
- 4 Branches Coriander finely chopped
- 1,5 tsp Salt
- 1,5 tsp Black pepper from the mill
- 1 pinch Saffron
- 1 pinch Cinammon
- 2 Pinches Sugar
- 0,5 tsp Ground turmeric
- 0,5 tsp Sweet paprika
- 1 tsp Ground ginger
- 5 Carrots, peeled and cut into slices or sticks
- 3 Kohlrabi, peeled and cut into sticks (like french fries)
- 1 Small turnip, donated
- 4 Zucchini sliced or donut
- 400 g Pumpkin cut into bite-sized cubes
- 400 g Chickpeas, soaked overnight or canned
- 2 tsp Harissa
- 750 ml Water cold
- To serve:
- 500 g Couscous
- 2 tbsp Oil
- 0,5 tsp Salt
- 50 g Butter, ghee or smen
- Water cold
- Preparation the day before: Soak the chickpeas overnight and drain them in a sieve. Drain.
- Heat some oil in a large saucepan and fry the chicken or other meat on all sides. Add onions until translucent. Add the garlic and the chopped herbs and fry, stirring constantly. Add the cans of tomatoes and the harissa and simmer briefly. Add the spices, chickpeas and the water and simmer everything over low to medium heat for about 1-2 hours.
- Add the carrots and turnips and simmer for another 20 minutes.
- Now add the zucchini and pumpkin cubes and simmer for another 25 minutes. If necessary, add a little water so that the vegetables and meat are a little covered.
- Meanwhile, prepare the couscous.
- Put the couscous in a shallow bowl and cover with cold water. Mix briefly, place in a colander and return to the bowl. Cover and let rest for 10 minutes. Mix through with a whisk or by hand.
- Prepare the steamer, known as the couscous sauce. Bring water to a boil in the lower part of the pot. Put the couscous in the upper part, put the lid on and the sieve on the pot with boiling water. Steam the whole thing for 20 minutes.
- If steam escapes on the side, simply form aluminum foil into a long strip and place around the edge of the pot and then place the attachment on it. Press firmly.
- After the 20 minutes, put the couscous back in the shallow bowl, add 125 ml of water, the salt and the butter, mix thoroughly with a fork, return to the steamer and steam for another 20 minutes over the boiling water. Mix occasionally with a fork so that no lumps form.
- When the couscous is done, distribute it on plates or on a large and deep couscous plate.
- Season the sauce to taste, distribute the vegetables on the couscous, place the meat on top and cover with a little sauce. Now put some sauce in a sauce boat and serve the sepperat with the couscous.
- 12th Bon appetite
- Tip 13: The dish can also only be prepared with vegetables.
- Tip 2: If you like it spicy, you can add 1 – 2 green peppers. But be careful, Harissa is spicy enough already 🙂
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