Couscous (without couscousière)
=============================== 2016-03-03

Comments: There are several variety of couscous, by region, so feel you free to vary the vegetables, but do not add potatoes, the semolina is sufficient as a starch. Do not forget the harissa essential complement of couscous

5 people

1+ kg of meat, half lamb, half chicken (chicken thighs, cut into 2)
1 onion minced
3 cloves garlic, crushed
2.5 zucchini washed, 1/2 peeled, cut into pieces (*)
2.5 turnips, cut into 2 (*)
2.5 carrots cut into sections (*)
2 leeks or 2 onions cut into 2 (*)
few pieces of celeriac (opt)
1 celery branch with leaves (discard at the end)
1 small can of chickpeas, drained and rinsed
1 or 2 pouch of saffron (4 or 5 threads per person)
2 large green peppers open at each end
500 g medium couscous semolina (DARI) - no more!
1 small box of concentrated tomato

(*) Or more depending on the size - vegetables for 5 people)

Ras el hanout spices
Curcuma (turmeric)
hot paprika

Put the saffron to infuse in a little hot water early enough (better, a few hours in advance).

Prepare (cut) the vegetables.

In a small bowl, combine tomato paste, 1.5 heaping taqblespoon ras el hanout, 1 tablespoon hot paprika 1 tablespoon ginger, 1 tablespoon turmeric (curcuma), the garlic, stir, add ~ 1 liter of water and mix well.

In a large saucepan (Dutch oven), heat some oil, brown the meat on all sides, in several batches. Reserve.

Saute the onion.

Return all the meat to the pan, sprinkle with 1 tablespoon ras el hanout mix.

Pour over the tomato paste-based mixture, then the celery branches with leaves, cut into pieces if necessary.
Salt (enough) and pepper.

Add carrots and turnips. Bring to a boil, reduce heat and cover.

After 15 minutes, add the zucchini, the leaks, add 2 green chillies, add water if needed to cover the vegetables.

After a further 15 minutes, check the taste (salt), add the infused saffron.

Add the chickpeas and cook for 10-15 minutes.

Drain the vegetables and the meat, discard the celeri branch and serve with the sauce separately and some harissa.

Meanwhile, the medium semolina


1 deep dish to let stand semolina
1 large Chinese or fine sieve.

In a large bowl, repeat 3 times:
Wash the semolina in enough water and pass it though the sieve to remove the starch.

Spread the semolina evenly in the large dish, sprinkle a bit of salt and a little oil (2 tablespoons).
Mix well and let stand 30 minutes.

After that, separate the grain of the semolina stirring with the hands.

Spread the couscous in the pan, place a few (5) small knobs of butter on the semolina, cover the dish with film, airtight and taut.

Put in preheated oven at ~80+ C for 30 minutes or microwave for 20 mn at the unthaw level.
Aerate the semolina with a fork and serve, alonside with the vegetables, the meat and the sauce.