couscous with vegetables

couscous

This Moroccan specialty is a national dish appreciated by everyone, it is often prepared on Friday for the prayer of this day and shared between neighbors. It is also performed during both happy and tragic events.

The couscous is also a dish consumed in North Africa by neighboring countries, each preparing it in its own way according to family recipes and the choice of ingredients.

ingredients

1 kg of couscous semolina

1 chicken of 1.5 kg

2 onions

2 tomatoes

250g of pumpkin

1/2 green cabbage

3 carrots

3 turnips

3 zucchini

1 handful of chickpeas

100g raisins

1 serving of saffron, 1 teaspoon of ginger

15cl of table oil

75g of butter

salt and pepper

Preparation

Dip the chickpeas the day before. Drain and reserve.

In the lower part of the couscous pot, put the chopped chicken, the sliced ​​onions, the chopped tomatoes, the oil, the saffron, the ginger, the salt, and the pepper.

Sauté and add 2 liters of water and bring to a boil. Cook for 10 minutes. Add the chopped vegetables according to their cooking time; first cabbage, carrots, turnips, cook for 10 minutes, then add zucchini and raisins and cook 10 minutes more.

Mix the semolina with 2 tbsp. to s. of oil then wet with a little boiling water. Allow the semolina to absorb the water and place it in the upper part of the couscous pot until the steam passes through the grains. Repeat this process a second time adding 2 pinches of salt, then a third time. Stir the butter into pieces, mix well with the fork to detach the grains.

In a serving dish, prepare the semolina dome, put the meat, and distribute the vegetables all around. Sprinkle with some ladles of broth.

Serve chicken couscous with hot vegetables.

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