Recip of Moroccan Couscous

Recip of  Moroccan Couscous

1.Ingredients

   

1 Kg of semolina (couscous)

1 Kg of meat

1 Cup of oil

2 Two chopped onions  

Salt to taste 

Teaspoon black pepper 

Teaspoon saffron 

Teaspoon ginger 

Half kilos of carrots (cut lengthwise purified and take out its pulp) 

Half kilos of white and yellow turnips (purified and cut lengthwise) 

Half kilos of pumpkin (purified and cut lengthwise) 

Half kg of green beans 

Half kg of cabbage

Half kilos of tomatoes (washed and take out skin and seeds and cut into small pieces)

Bouquet of coriander tied with string

Adequate water (approximately 3 liters)

100 grams of chickpeas, soaked in water and washed well

2.Preparation (with pictures)

1- Put 1 kg of couscous in a special container of couscous called Kasria and sprinkle with half a liter of salted water and knead hands in lightness to separate the grains from each other and add two tablespoons of oil and Tzhen by almost all the grains of couscous.

2-Put couscous in a bowl called Alkskas Madhoun little oil, which in turn is placed on the pot  

3-Then lifted from the pot and placed in a bowl and sprinkle with about 125 sales of cold water with twist lightly to separate the grains from each other, be a third time couscous in Alkskas to cook a third time, and when he climbs steam over couscous heavily raises Alkskas over pot flows into the bowl and painted municipal shortening, taking care to separate the grains of couscous from each other lightly while it was still hot.

4-Placed pieces of meat and onions section in the pot and empties oil, salt and black pepper, saffron and a teaspoon of margarine and ginger and fry total well while continuing to stir, then add liters of water and then closes the pot and leave to simmer for half an hour.

  

5-Add the chickpeas and carrots, turnips, cabbage, tomatoes and beans, as well as a bouquet tied with string and coriander pumpkin and add a little water sufficient to complete the cooking over moderate heat until everything is cooked is done on pot on the fire.

6-Placed couscous greased with shortening in a round bowl and the overabundance of the waist, then placed the pieces of meat and vegetables covered and watered all the sauce and serve hot.