Vegetable Beef Couscous – Bedaoui

Rating: 2.80 / 5.00 (5 Votes)

Total time: 45 min

Servings: 10.0 (servings)

For the couscous:



Note: start the day before!

Soak the chickpeas for one night in enough cold water.

A day later, wash the couscous gris and drain quickly. Spread evenly by hand on a large platter to separate the grains.

For the clear soup, place the butter (1) in the bottom of a couscous- cooking pot form and heat. Rinse and dry the meat and cut it into pieces. Add to the butter together with the chickpeas and the onions. Season with pepper, saffron and salt (1). Douse with water (1), cover and simmer gently for 30 minutes.

Then put the semolina in the upper part of the pot and simmer the clear soup on low heat. When steam comes out of the pot, steam the semolina for 30 minutes.

In the meantime, cut the white cabbage into pieces. Remove the peel from the carrots and the white turnips and cut them into strips. Cut the melanzane into cubes and the tomatoes into quarters.

Take out the semolina and again spread it evenly on the plate. Moisten and loosen with a little bit of oil and then a little bit of the water (2) to separate the grains. Gradually add the remaining oil and water (2): Oil and water should be evenly distributed at the end. Let the semolina stand until the water is completely absorbed.

Set aside some clear soup. Add the prepared vegetables to the meat and season with the chilies and the chopped ko

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