| Amount | 6 Person (s) |
| Preparation | 30 min |
| Baking | 30 min |
| Rest | 10 min |
| Cost of revenue | Cheap |
| Level of difficulty | Easy |
INGRÉDIENTS
- 1 kg of couscous
- 1 kg mutton (preferably shoulder)
- 1 onion
- 1 celery
- 1 tomato
- 1 small can tomato paste
- 4 or 5 turnips
- 4 or 5 small zucchini
- 4 or 5 carrots
- 3 potatoes
- 1 part pumpkin
- 1 handful of chickpeas, soaked overnight
- 1 c. coffee saffron
- Half ladle of oil
- 100 g butter (for the meal)
- 2 c. tablespoons butter
- 2 c. tablespoons of olive oil
- salt
- 1 c. Coffee black pepper
- 1 c. coffee red pepper
PRÉPARATION
1
Place the chopped meat in a pot.
2
Add the oil, a tablespoon of butter, chopped onion, diced tomato, black pepper, cinnamon, saffron, red pepper and salt.
3
Put on the fire and cook a few minutes.
4
Moisten with 2 liters of water and bring to a boil. Dive chickpeas.
5
Place the couscous couscous filled the pot.
6
After escape of steam through the grains, cook for another quarter of an hour and remove the top of the couscous (leave the pot on the fire). Put the couscous in a bowl.
7
Separate grains with a spoon by putting 2 c. tablespoons of olive oil.
8
Sprinkle a bowl of cold salted water (about 1 tbsp.), Mixing with both hands.
9
Let stand for ten minutes so that the beans absorb all the water.
10
Meanwhile, wash the vegetables and cut them into quarters lengthwise and crosswise.
11
Separate branches of celery, wash and cut into small pieces (keep as leaves).
12
Place vegetables in the sauce and add the tomato paste.
13
Put the couscous in the top of the couscous and replace it on the pot.
14
After escaping steam, cook for another quarter of an hour and repeat the previous wetting with a bowl of cold water, but this time without salt and turn to cook.
15
After escaping steam, cook for another quarter of an hour, then remove the top of the couscous.
16
Pour the couscous in a bowl and let it melt over the remaining butter.
17
Mix well and then separate the seeds by hand.
18
Make cooking vegetables and, if necessary, cover and cook a little longer.
19
Check the seasoning of the broth.
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