Royal Couscous with three meats

Royal Couscous with three meats


 Recipe provided by: Lisa
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 45 min
 Cooking time: 1 h 00 min
 Difficulty: Easy
 Price: reasonable



 
Ingredients:

for the couscous:
700 g of fine couscous
6 tbsp. tablespoons oil
25 g butter
salt
For the filling:
350 g beef collar
350 g lamb shoulder
2 chicken thighs
3 medium zucchini
2 onions, 1/2 tbsp. coffee red pepper powder
3 cloves of garlic, 3 tbsp. tablespoons oil
1 pepper, 1 tbsp. Coffee black pepper
1 tablespoon double concentrate tomato
1 tablespoon. tablespoon ras el hanout


Preparing couscous royal with three meats:

To prepare the couscous royal recipe with three meats:


Prepare the couscous:

Put the couscous in a colander. Pass it under running water. Drain, then pour into a large bowl.

Add 4 tablespoons of oil and mix with your hands.
Let stand 15 minutes until the couscous absorbs water and swells.

Roll the couscous between your hands until the seed
is well separated and that there is more lumps.
Fill halfway with water (or broth) the bottom of the steamer
and bring to boil.

Put the semolina in the upper part of the steamer. Place on
the pot and cook for 10 minutes until steam escapes through plenty couscous. (For seal
the steamer, wrap the junction between the two containers with a damp cloth.

Remove from heat. Pour the couscous in large bowl and moisten with 3 glasses of water. Ventilate the seed with a wooden spoon.

Salt, mix and let dry for 10 minutes. Add 2 tablespoons oil and fluff the couscous between your hands, crush the lumps and smooth seed.

Go to steam for 20 minutes. Put the couscous in large bowl and add the butter to soften the seed. Work gently by hand and place in a serving dish.

Peel the garlic and onions chop. Cut beef and lamb pieces. Wash zucchini and remove ends and cut into four.

Heat the oil in a pot. Fry the pieces of meat (beef and lamb), over low heat for 3 minutes.

Add garlic and onions, stir, then add the double tomato concentrate. Season with salt and spices. Moisten with 1.5 l of water, stir and let simmer for 1 hour 15 minutes over medium heat.

Lower the heat and add the chicken thighs. Continue cooking for 10 minutes over medium heat.

Then add zucchini, peppers whole, and bake for 15 minutes.

Serve the couscous in a large bowl. Arrange the meat and zucchini over couscous. Present the sauce on the side, and water before serving.

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