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Ingredients
 1.5kg couscous medium 1kg lamb (lamb) 2 onions 2 carrots 2 zucchini 100g chickpea 2 turnips 1 potato 500g chicken pillage 2 tablespoon of tomato concetré 1 hot pepper 500g merguez 1 tsp. Coffee ras el hanout salt, pepper 5 tablespoons butter |
To prepare the couscous recipe royal
Soak chickpeas the night before in cold water. In a
Sefha if a very large dish, pour the seeds meal pour salt 1 dash of oil, work in hand, pour in a bowl of cold water gradually work by hand, then let it rest.
At the bottom of the couscous pour a tablespoon of butter, fry the diced lamb, add the onions and cook over low heat, pour the chickpeas and cover with water and cook high heat.
Put a little water in the meal and work it again and then pour it into the top of the couscous and place it on the bottom of the couscous.
Wrap a damp cloth around the couscous to prevent steam from escaping. Cook the seeds for 15 minutes.
In meat add the carrots in lengthwise, potatoes cut in fourths, turnips concentrated tomato cover reduce heat
Working again meal by adding water gradually always let then inflated. As
carrots are almost cuitent add zucchini cut in lengthwise, chili.
Add water if the sauce is really reduced.
Cook from pillage of baked chicken and sausages to the pan. Once
semolina cooked, put it in a dish and mix with butter.
Make the couscous in a large bowl, add the meat and vegetables in the middle, drumsticks and sausages and then cooking sauce on top.
source: http://www.la-cuisine-marocaine.com
Soak chickpeas the night before in cold water. In a
Sefha if a very large dish, pour the seeds meal pour salt 1 dash of oil, work in hand, pour in a bowl of cold water gradually work by hand, then let it rest.
At the bottom of the couscous pour a tablespoon of butter, fry the diced lamb, add the onions and cook over low heat, pour the chickpeas and cover with water and cook high heat.
Put a little water in the meal and work it again and then pour it into the top of the couscous and place it on the bottom of the couscous.
Wrap a damp cloth around the couscous to prevent steam from escaping. Cook the seeds for 15 minutes.
In meat add the carrots in lengthwise, potatoes cut in fourths, turnips concentrated tomato cover reduce heat
Working again meal by adding water gradually always let then inflated. As
carrots are almost cuitent add zucchini cut in lengthwise, chili.
Add water if the sauce is really reduced.
Cook from pillage of baked chicken and sausages to the pan. Once
semolina cooked, put it in a dish and mix with butter.
Make the couscous in a large bowl, add the meat and vegetables in the middle, drumsticks and sausages and then cooking sauce on top.
source: http://www.la-cuisine-marocaine.com
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