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Art to receive: To lay out the couscous in cone in a large dish, to dig a crater in the center, to place the meat and vegetables, to sprinkle bubble and to let there absorb. To serve the surplus of bubble in bowls or each one will be able to draw at will. To envisage spoons with soup for the guests who cannot work pellets with the hand. to put in small cupolas the harissa and other condiments, etc. Make-ready time: 30 min.
Time of cooking: approximately 1 hour
Cost: reasonable in season
Difficulty: relatively easy - especially patience requires Ingredients for 6-8 people 1 kg 1/2 of rather fatty meat of sheep (shoulder or saddle)
or of calf (collet, chest, shoulder, bulge)
1 headed cabbage (approximately 800 G)
1 piece of stale bread
1 spoonful with lemon juice soup
4 cloves
1 kg of onions
250 G of soaked chick-peas day before
150 G of butter
1 saffron pinch
1 spoonful with pepper coffee
salt
6 liters of water
1 kg of couscous
250 G of peeled and �p�pin�es tomatos
250 G of small peeled turnips
500 G of carrots peeled, hollowed out and cut in length
3 tied branches of coriandre
2 sweet peppers prickles or peppers
500 G of red marrow
250 G of sweet potatos
100 G of olive oil |
Preparation - To wash and drain carefully the meat cut in ten equal pieces.
- To withdraw the core and the heart of cabbage by deeply incising it with a pointed knife. To make bleach 5 mn in ebullient water with the lemon juice and the stale bread.
- To put the meat in the pot of the couscoussier, bleached cabbage, two onions piqu�s each one of 2 cloves, chick-peas, the saffron, pepper, salt, water and to put on sharp fire.
- To pour the couscous in the top of the couscoussier and to place on the pot in boiling. The vapor should escape only by the top, if not lute the two parts with a fabric band coated of light paste (flour and water). As soon as the vapor escapes, to count 1/2 hour of cooking.
- To withdraw the couscous, to put it in a large hollow dish, to separate the grains by rubbing them between the palms or by crushing them using a ladle. To sprinkle with 2 to 3 slightly salted cold water equivocal, to separate the grains and to let put back 15 mn.
- To add to the bubble the remainder of the onions thin slices, tomatos, turnips, carrots, coriandre tied and peppers.
- To take a little bubble and to cook with share red marrow and sweet potatos.
- As soon as the bubble is again in boiling, to remake the preceding operation with the couscous but this time by replacing water by the olive oil.
- To give the couscous in the top of the couscoussier and 5 mn after exhaust of the vapor, to again shell the couscous with butter.
- To check the cooking of the meat and vegetables, to rectify the seasoning.
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