Couscous is an iconic dish of Arab cuisine that is known all over the world for its truly unique and unforgettable taste.
It is necessary
- lamb - 900 grams (it is better to take a leg),
- chickpeas - 200 grams (can be replaced with regular peas),
- couscous - 500 grams,
- pork fat - 100 grams,
- half a small head of cabbage,
- parsley - 4 sprigs,
- half an onion,
- potatoes - 1 pc. (you can take two or three medium potatoes)
- large carrots - 1 pc,
- medium-sized tomato - 2 pcs,
- half an eggplant,
- zucchini - 2 pcs,
- olive oil - 7 tbsp spoons,
- garlic - 3 cloves, cinnamon - a pinch, ground ginger - half a teaspoon,
- water - 2 liters for boiling plus a little for couscous,
- some black pepper and salt.
Instructions
Step 1
Soak dried chickpeas in enough cold water. We leave for about 6 hours, you can soak overnight or in the morning if you cook in the evening. Drain the water from the settled peas (you can use a colander). We put it off.
Step 2
Remove excess fat from the lamb, then cut the meat into 5 cm cubes.
Chop the parsley finely. We put it off.
Finely chop half of the onion.
We peel carrots, potatoes and tomatoes. Leave the vegetables whole or, if desired, cut them in half.
We wash the eggplant and zucchini under running water. If the vegetables are young, peeling is optional. Cut the zucchini into two pieces.
Step 3
Rinse the couscous and leave in a colander (the water should drain completely). We shift the couscous into a large bowl, add a spoonful of olive oil (you can replace it with ordinary vegetable oil) and a small pinch of salt.
It is customary to cook couscous in a special saucepan, but if it is not there, then you can use a saucepan with high sides and a colander with small holes.
Step 4
Pour 2 tablespoons of olive or vegetable oil and pork fat into the bottom of the pan. We heat the oil and fry the meat for 5 minutes. We clean the garlic. Add garlic, chopped parsley and onion to the meat. Add spices (cinnamon, saffron and ginger). Season to taste with salt and pepper. Pour two-thirds of water into a saucepan, as soon as it boils, add carrots, tomatoes, eggplants, potatoes, zucchini, cabbage and chickpeas. Reduce heat and cook for 20-30 minutes.
Step 5
Fill the top pan (or colander) with couscous. Cook for 15 minutes, then put the couscous into a bowl and add 200 ml of warm, but not hot water and a spoonful of olive oil, season with a pinch of salt. Mix the couscous thoroughly and leave for 10-12 minutes. Return the couscous to the top saucepan (colander) and continue to steam for another 15 minutes.
Step 6
After 15 minutes, add water and oil again, leave for 10 minutes and return to the pan. The grains should be boiled until smooth.
Set aside the finished couscous. We taste the meat. If the meat is ready, remove from heat. Before serving the couscous, cut the vegetables into small pieces. We lay out couscous, meat and vegetables on a plate. Serve on the table.
