How to cook couscous

    Ingrédients

- 500 g of beef

- 2 tomatoes

- 2 peppers

- 1 eggplant

- 2 medium courgettes

- 2 carrots

- 1 oignon

- 1 clove of garlic

- 1 kg of wheat semolina (medium couscous)

- 1 can of chickpeas (canned)

- 5 tablespoons olive oil for semolina

    Preparation

- TOTAL TIME: 3 H   

 

    - Preparation: 2 h           - Cooking time: 1 h

- Step 1

 - Prepare the vegetables: cut the tomatoes, peppers, eggplant and zucchini into large dices. Cut the         carrots into large slices. Cut onion, garlic clove and leek white into thin slices.

- Step 2

 - Throw it in the couscoussier (or in a large pot) salt, pepper and flood water (the water should just        cover the vegetables).

- Step 3

 - Cover and cook for 1 hour 30 minutes.

- Step 4

 - Prepare the meat: roast the meat in a little olive oil (on all sides). Once roasted, cover the pieces of     meat with water TIEDE. Skim. Cook for 45 minutes.

- Step 5

 - After 45 minutes, put the meat and its juice in the couscoussier with the vegetables

- Step 6

 - Add the chicken legs for the last 30 minutes of cooking. 

- Step 7

 - Prepare the semolina: boil 1 liter of salt water (about 1 tablespoon of salt). Place the semolina in a       salad bowl and sprinkle with 5 tablespoons of olive oil, mix well.

- Step 8 

 - Cover with boiling water (1 cm higher than the semolina). Let it shoot completely. Separate the            beans with two forks or two wooden spatulas.

-Step 9

 -Place the semolina in the couscous basket and place it on the couscous

-Step 10

 -Cover with a wet cloth instead of the lid.

-Step 11

 -Empty the chickpeas into the couscoussier with vegetables and meat.

-Step 12

 -Correct the seasoning of the vegetable-meat mixture.

-Step 13

 -Finish cooking by letting couscous steam pass through semolina.