Cooking of couscous on the Algerian way
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| The cooking of couscous Arabic and Algerian dishes |
1-/ ingredient
1 kilogram of Couscous + tow onions + 2 pieces of celery +4 fresh tomatoes+tablespoon of salt
+0.5 kilogram of Zucchini+Butter or cream to paint couscous+2 tablespoons of olive oil+
6 tablespoons or 7 medium-sized semolina + Pinch of nutmeg +2 tablespoons of chopped
parsley+150 g liver+1 kg chicken or meat+4 turnips (long white turnip)+
1 bundle of fresh coriander+2 tbsp tomato paste+1 teaspoon black pepper+1 liter and a half hot water
150 g of butter+1 teaspoon salt+2 teaspoon cinnamon+2 tablespoons of coriander+4 eggs+4 onions,
cut into quarters+1 sweet potato+1 cup chopped chickpeas+1 hot pepper (optional)+1/2 teaspoon
ground turmeric+3 tablespoons of olive oil+1 soft chopped onion+1/2 teaspoon black pepper+
1 tablespoon of baking powder+1/4 teaspoon sweet seasoning
2-/ Preparation of couscous on the Algerian way
1-/
In a saucepan over the heat, add the oil, chicken, vegetables, and spices, except for couscous and zucchini
2-/
Fry the mixture on low heat for 10 to 15 minutes, stirring occasionally, without adding water
3-/
After the ingredients are fried with the chicken well, add the appropriate amount of water
4-/
Cover the pot and leave to simmer. After the chicken is flat, add the zucchini and leave to continue to ripen.
5-/
We taste the broth to ensure the taste and flavor of the broth
6-/
Couscous was washed with cold water and filtered
7-/
Put it in a large bowl and separate its grains, then put it in its pot (couscous), which is placed over a pot of vegetables to simmer steamed
8-/
After 5 to 10 minutes have passed and steam starts to drain from it, lower it from the pot and empty it in a large bowl
9-/
The beads disintegrated by hand and between fingers, sprinkled with water
10-/
Add a little oil (approximately 2 tablespoons and mix with couscous)
11-/
Cover with a clean cloth and leave to rest for 5 to 10 minutes
12-/
We put it in the couscous to simmer steamed after it is soft we put it back to the big bowl and separate the couscous by hand or with a wooden spoon
13-/
Sprinkle it with water, add salt, and allow it to rest
14-/
Then it returns to the pot and this process is repeated three times and the third time we apply it with my ghee or butter
15th-/
It is placed in a serving dish and decorated with chicken and vegetables and watered with broth
16-/
It is decorated with cutting construction and offers
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