My couscous is certainly not completely authentic, but it is still very good. I am also asked for it very regularly and it has been like that for many years now. Initially, it was a recipe found on the internet. And then, over time, by dint of doing it and redoing it, I made it evolve a lot according to my tastes.
I first prepare a well-flavoured broth from lamb meat. Then I add the vegetables, first the carrots and the turnip, which take longer to cook, then the zucchini and the aubergine, and finally the chickpeas. All this simmers in the broth, the spices and is quietly perfumed.
Usually, I accompany this couscous with merguez. For a change, I also sometimes prepare dumplings.
1 lamb breast
1 large onion
2 cloves garlic
3 bay leaf
1 small red pepper (optional)
1 good tbsp of tomato puree
1 tbsp couscous spices
3 nice carrots
1 small long turnip
2 small zucchini
1 small eggplant
1 small can of chickpeas
3 glasses of medium semolina
3 glasses of water
In a large casserole dish, start by browning the roughly cut lamb breast in a little olive oil.
When the pieces are nicely browned, add 3 good liters of water, the onion cut in half, the crushed garlic cloves, the split pepper, the bay leaves and the tomato puree.
Bring everything to a boil, then simmer for a good hour over low heat, with the lid slightly ajar.
If possible, remove the onion, garlic, bay leaf and chilli.
Then add the couscous spice spoon, the carrots and the turnip cut into cubes. Season.
Leave to cook over fairly low heat. It will take a good hour for them to be cooked.
While cooking, add the zucchini and eggplant cubes. They will take about 25 minutes to cook.
At the end of cooking, add the chickpeas.
Simply mix semolina, cold water, salt and a drizzle of olive oil.
Let stand for about 20 minutes.
Mix then place in the microwave for about 3 minutes.
Cook the merguez sausages in a little olive oil.