Description
Couscous - a traditional dish of North Africa. I became acquainted with this remarkable product in Tunisia, but cook learned in Libya. Why I love this dish because it is quick to prepare and very simple (although, at the same time, and exotic). You can experiment with vegetables and meat. But the original couscous is made with lamb. In Tunisia, Libya, Algeria, couscous is eaten from a common dish with the hands, sitting on the floor on cushions.
Ingredients
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Meat
200 g
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Onion
1 piece
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Tomato
3 piece
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Zucchini
1 piece
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Eggplant
1 piece
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Pumpkin
200 g
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Carrots
1 piece
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Chickpeas
50 g
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Couscous
300 g
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Olive oil
60 ml
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Garlic
2 tooth
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Seasoning
1 Tbsp
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Basil
20 g
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Tomato paste
1 Tbsp
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Salt
1 Tbsp
Cooking
To make couscous you need a special two-tiered pot. The bottom will be to prepare meat and vegetables, and the top (couple) - croup.
Meat, onions and carrots coarsely chop
Pre-clearing of the peel, chop the tomatoes
And put it in a pan with butter. Simmer over low heat for 30 minutes
Add the peas (previously soaked in water overnight) and tomato paste.
Coarsely chop the pumpkin,
Eggplant and zucchini.
And spread over the meat.
Add the finely chopped garlic,
Basil, pepper mixture and 2 cups of water.
Gravy is almost ready! Left it to cook. Make grits. Couscous, couscous (from the Arabic - kuskus) — Krupa (and dish it), the Maghreb or Berber origin. Couscous is prepared from semolina of hard wheat. The diameter of the grains is different. I usually buy fine couscous, the diameter of the grains of about 1 mm.
Couscous is traditionally steamed. In the upper part of the pan place the couscous and drizzle with the sauce of oil and tomato paste. Cover and cook on low heat for another 30 minutes.
Put remaining crumbly grits couscous in a bowl.
On top of the vegetables. Bon appetit!
In "the cut"
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