122 120 минут 2 порции
I think many people know couscous! This recipe taught me by my beloved husband.. the original must be the chickpeas and pumpkin.. but very tasty.. I think you'll like...
Ingredients for Algerian couscous
- Couscous - 200 g
- Carrots - 1 piece
- Zucchini - 1 piece
- Tomato - 1 piece
- Lamb - 200 g
- Tomato paste - 1 tbsp
- Black pepper
- Cumin - 0.5 tsp.
- Onion - 1 piece
- Butter - 1 tbsp
- Vegetable oil - 1-2 tbsp
- Garlic - 1 tooth.
Step by step instruction of cooking Algerian couscous
Before you cook the gravy, the Arabs call it "Marak" we need to put to cook the cous cous... to do this, pour the cous cous in a not too deep bowl and take as much water as you have couscous... that is, if 1 Cup of couscous, one Cup of water... I have one small Cup of... pour the water into the cous cous portions small and exercise your hands to avoid lumps..
The cous cous will increase
Bring to a boil for 20 minutes on high heat... I have this cookware.
At this time prepare the gravy, that is "Marak" as it is called by the Arabs... it will roast the meat to an angry crust, you can cut the meat slices but the Arabs do not cut into pieces, cook in large chunks. add onions and garlic and fry until soft onions and garlic
Then peel tomatoes and add to the meat.. I was left with tiny tomatoes I had to add it, as there was no time to go to market
Further dilute 1 tbsp of tomato in 1 Cup water and pour all this.. and add more water
When it boils, put salt to taste, black pepper and cumin (you can add a bunch of cilantro, fragrant)
And cover with a lid and cook meat until soft-I cooked in the pressure cooker.. because we needed faster, and the meat of a camel is slow...
After 20 minutes the cous cous, put in the same dishes where it was ground, after the cous cous has cooled slightly add the vegetable oil to about 1 tbsp, salt to taste and water a little more than half Cup and again, peritonei hands, so as not to form lumps, and return it again in the pot and cook for another 20 min.
The meat is brought to soft.. peel carrots and zucchini and cut in half lengthwise and sent to Marak.. Again cook until cooked carrots and zucchini.. they should be soft-soft
Next, put in a bowl the cous cous slide, spread on top the meat and the sides decorate with vegetables. the soup is served in separate dishes, which is then poured over the cous cous while eating.