Couscous (without couscousière)
=============================== 2016-03-03
Inspired by: Cuisine Tunisienne - Le Couscous Tunisien
and Astuces : faire de la semoule sans couscoussier
Comment: There are several variety of couscous, by region, so feel you free to vary the vegetables, but do not add potatoes, the semolina is sufficient as a starch. Do not forget the harissa essential complement of couscous.
5 people
Ingredients:
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1+ kg of meat, half lamb, half chicken (chicken thighs, cut into 2)
1 onion minced
3 cloves garlic, crushed
2.5 zucchini washed, 1/2 peeled, cut into pieces (*)
2.5 turnips, cut into 2 (*)
2.5 carrots cut into sections (*)
2 leeks or 2 onions cut into 2 (*)
few pieces of celeriac (opt)
1 celery branch with leaves (discard at the end)
1 small can of chickpeas, drained and rinsed
1 or 2 pouch of saffron (4 or 5 threads per person)
2 large green peppers open at each end
500 g medium couscous semolina (DARI) - no more!
1 small box of concentrated tomato
(*) Or more depending on the size - vegetables for 5 people)
Ras el hanout spices
Ginger
Curcuma (turmeric)
hot paprika
Harissa
EVOO
Preparation:
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Put the saffron to infuse in a little hot water early enough (better, a few hours in advance).
Prepare (cut) the vegetables.
In a small bowl, combine tomato paste, 1.5 heaping taqblespoon ras el hanout, 1 tablespoon hot paprika 1 tablespoon ginger, 1 tablespoon turmeric (curcuma), the garlic, stir, add ~ 1 liter of water and mix well.
In a large saucepan (Dutch oven), heat some oil, brown the meat on all sides, in several batches. Reserve.
Saute the onion.
Return all the meat to the pan, sprinkle with 1 tablespoon ras el hanout mix.
Pour over the tomato paste-based mixture, then the celery branches with leaves, cut into pieces if necessary.
Salt (enough) and pepper.
Add carrots and turnips. Bring to a boil, reduce heat and cover.
After 15 minutes, add the zucchini, the leaks, add 2 green chillies, add water if needed to cover the vegetables.
After a further 15 minutes, check the taste (salt), add the infused saffron.
Add the chickpeas and cook for 10-15 minutes.
Drain the vegetables and the meat, discard the celeri branch and serve with the sauce separately and some harissa.
Meanwhile, the medium semolina
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Ingredients:
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EVOO
butter
water
salt
Utensils :
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1 deep dish to let stand semolina
1 large chinois strainer or very fine sieve.
In a large bowl, repeat 3 times:
Wash the semolina in enough water and pass it though the sieve to remove the starch.
Spread the semolina evenly in the large dish, sprinkle a bit of salt and a little oil (2 tablespoons).
Mix well and let stand 30 minutes.
After that, separate the grain of the semolina stirring with the hands.
Spread the couscous in the pan, place a few (5) small knobs of butter on the semolina, cover the dish with film, airtight and taut.
Put in preheated oven at ~80+ C for 30 minutes or microwave for 20 mn at the unthaw level.
Aerate the semolina with a fork and serve, alonside with the vegetables, the meat and the sauce.