Recipe Couscous
Preparation time:
30 min
Heat treatment time:
2h30
Ingredients
Number of persons: 8-10
Preparation
- Sterilise your jars by washing them in hot, soapy water and letting them air dry.
- Wash the turnips, courgettes and carrots, then cut them into 4cm (1 ½ inch) slices. Brunoise the celery (i.e. cut into small cubes). Blanch, peel, and cut the tomatoes into small cubes. Finely chop an onion, the parsley and garlic together and set aside. Chop another onion separately.
- Cut the chicken thighs into thirds and remove the cartilage from the drumsticks. Cut the lamb collar into pieces.
- Cook the chickpeas for an hour in five times their volume of water.
- In a large stockpot, sauté the lamb pieces in olive oil until they begin to brown, then remove the meat and discard the oil. Do the same for the chicken thighs: sauté them, then remove them and discard the oil. Then cook the onion, carrots, turnips, and celery. Add salt and simmer gently
- Add the tomatoes, sauté for 5 minutes, then add the meat. Cover with a large quantity of water. Add the cumin and the ras el hanout. Season with salt and pepper to taste. When it reaches a boil, continue to simmer on low heat for an hour.
- In the meantime, prepare the meatballs. Mix ground beef, the chopped mixture of onions, garlic, and parsley, flour, and eggs. Shape into balls. Roll them in flour and sauté them in a bit of olive oil for 3 minutes on all sides. Set aside on a paper towel.
- After the couscous mixture has cooked for an hour, add the courgettes, chickpeas, and meatballs. Stop cooking immediately and fill the jars with equal parts vegetables and meat. Add broth up to 2cm below the top and immediately proceed with the heat treatment for 2 hours at 100°C (212°F).