|
Royal couscous with the meat |
|
|
|
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
Difficulty: relatively easy - especially patience requires Ingredients for 6-8 people
1 small chicken cut out into 6
6 merguezs
6 skewers of lamb
6 C with dry grape S.
6 C of almonds or pinions
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
4 districts of lemons to salt
100 G of olive oil |
Preparation - To put the meat in the pot of the couscoussier, 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.
- during this time, to make roast the merguezs and the skewers;
- To pour the olive oil on the couscous and to separate the grains; 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 incorporate the dry grapes and almonds in the couscous; to pour in a hollow dish; to furnish with the meats and lemons with salt; to serve the remainder of the bubble out of saucer.
|
