Couscous in the Libyan

Description

I live in Libya, and the couscous here is the national dish, is required to prepare in every family. I offer you the recipe of delicious couscous, which will appeal to all the family and guests! It can be cooked with meat, chicken and fish and vegetables in your request by the Way, my kids really like it too, just need to make it not spicy

Ingredients

Couscous

500 g
Chicken thigh

4 piece
Chickpeas

100 g
Onion

4 piece
Broth

300 ml
Tomato paste

2.5 Tbsp
Spices
Melted butter

1 Tbsp
Water

1.7 l
Vegetable oil

2 Tbsp
Potatoes

1 piece
Carrots

1 piece

Cooking

Measure out the cereal couscous. Pour the boiling broth and stir well. Cover with a lid and set aside for a time

The chickpeas in the evening, pour cold water and leave overnight. Suggest to prepare so immediately the whole pack of peas, the next day drain the water and put peas in bags. Store in the freezer. As necessary to take the right amount of chickpeas. Back to our Kus-kusu: I take in about 100g (who loves you more - more) chickpea and fill it with boiling water. Set aside, too aside, let steamed. I'm doing this to ensure that the peas are ready faster.

Start to cut a large bow on the "buku". Peel, then cut onion in half lengthwise and cut into "feathers".

Well - all our onion is ready!

Now look at our couscous - croup swollen and stuck together. It is necessary to mix and thoroughly break up all lumps. It's best to do by hand. No lumps - again, cover with a lid and set aside.

These are the "units" we need to prepare couscous: special pan, top with holes in the bottom, creating the effect of a double boiler; and a small saucepan for Buslov.

At the bottom of the pan for the couscous to heated vegetable oil, add finely chopped half a small bulb. Fry until transparent onion.

Add tomato paste, cook, stirring frequently, until until the oil becomes red-orange color. Put the chicken or meat. Then the spices: salt, red pepper, turmeric, cinnamon.

Pour a little boiling water - to cover our chicken (I have chicken legs). Mix thoroughly and add boiling water until about half of the pan.

In the upper part of the saucepan, put first the chickpeas, on top of him, the feathers of the bow.

"Collect" our design and put on medium heat. Cook for 20 minutes.

At that time, prepare the vegetables - I have potatoes and carrots. You can still add the zucchini, pumpkin, sweet potatoes,

Here is our onion and chickpeas in 20 minutes. A little salt, stir, and cook for a couple for another 15 minutes. In the lower part of the pan - the sauce to the chicken or meat is put to cook our cooked vegetables.

Melt in a small saucepan melted butter. 15 minutes to shift back the onion and chickpeas. And in the upper part of the pan put prepared couscous (again, breaking all the lumps). In the middle make a hole in the photo - so cereal it is better steamed. Cover with a lid. Cook the couscous for 15 minutes.

Mix in a small saucepan to buku with melted butter, sprinkle with cinnamon, add the sauce from the bottom of the pan to almost cover the onions and chickpeas. Cover with a lid and leave to stew on very low heat until cooked peas chickpeas. As needed pour more sauce.

After 15 minutes of cooking couscous for a couple, pour it in a big bowl, add seasoning "blend of 5 spices", pour the sauce from the bottom of the pan and mix well. Return the couscous back into the pan and cook another 5 minutes until the vegetables are tender.

The dish couscous is best to choose a wide, slightly advanced. Impose the couscous as follows: first, cereals couscous from the top of the saucepan (add 1-2 ladle of sauce, shuffle), smooth. Then evenly put buslo from a small saucepan. And finally in the middle place the chicken or meat and vegetables. From the top you can even lightly sprinkle cinnamon - if you like. Bon appetit!! PS: I got this plate in the photo plus another huge plate, but to photograph I don't have time - we ate it all!

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