Recipe: Moroccan Couscous

• 3 pieces of lamb
• 2 chicken thighs
• 2 turnips
• 4 courgettes
• 4 carrots
• 3 tomatoes
• 3 onions
• Chickpeas
• semolina
• butter
• coriander
• Tomato concentrate
• olive oil
• spice mixture for couscous
• 1 bouillon cube
• salt pepper

STEP 1In a large pot sauté alternately different meats that make up the traditional royal couscous starting with the lamb. Meat must be perfectly browned. Once all the colored pieces, put them back together in the pan and leave on low heat.2ND STEPProceed to the cutting of vegetables, starting with onions. For courgettes not hesitate to cut fairly thick sections. Turnips should be peeled and cut into quarters. Also cut the carrots into 3 pieces. Finally, remember to remove the hard parts of the front tomato cut into four.STEP 3Add all the vegetables with the meat in the pan to let them bask in maximum. Optionally, add parsley to the mixture even if this ingredient is not part of the traditional recipe of the royal couscous.STEP 4Add chickpeas, tomato paste, coriander, salt and pepper and spice mixture for couscous and broth.STEP 5Mix well so that the meat and vegetables are impregnated well of all the spices of the royal couscous and wet up. Put the lid on and simmer for 2h30 to 3h.STEP 6Then proceed to the preparation of the meal. Why put it in a large bowl and cover it with a large volume of boiling water.STEP 7Once inflated semolina take off there with a fork to avoid waiting too long. Finally, you can serve your royal couscous showing separately semolina, meat and vegetables or by making a dressing on plate depending on your preference.

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عن bernard shaw