- Wash and cut the vegetables for couscous, turnips, zucchini and carrots, in 4 cm sections. Cut the celery into brunoise. Peel, worldwide and cut the tomatoes into small squares. Chop 2 onions together, parsley and very fine garlic. Chop a single onion. Cut the chicken thighs into 3 pieces, remove the cartilage from the pestle. Cut the lamb necklace into pieces. Put the chickpeas to cook in 5 times their volume of water for an hour.
- In a large Dutch oven, brown the pieces of lamb necklace in olive oil until they color and then remove the meat and throw the fat. Proceed in the same way for the chicken thighs: brown them and then remove them and throw the fat. Sweat the onion, carrots, turnips, celery. Salt.
- Add the tomatoes, brown 5 minutes then add the meat. Widely cover with water. Put the couscous spices: cumin and raz el hanout. Salt and pepper at convenience. At a boil, cook gently for an hour.
- During the cooking of the couscous, prepare the beef dumplings. Mix the minced meat, the mince of onion-to-makers, the flour then the eggs and form dumplings. Flour them and brown them in a little olive oil for 3 minutes on all sides. Reserve on absorbent paper.
- At the end of 1 hour of cooking add the zucchini, chickpeas and dumplings. Cook for another 5 minutes then fill the jars by dividing the vegetables and the meat. Cover the broth up to 2 cm from the edge and immediately proceed to the heat treatment, 2:30 to 100 ° C. When serving this couscous recipe, prepare the semolina according to your taste.
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3 comments
Bonjour,
En réponse à BAUER commentaire du 13 août :
Vous pouvez mettre de l’eau déjà un peu chaude dans votre stérilisateur pour éviter le choc thermique.
Ainsi pas besoin d’attendre le refroidissement.
Cordialement
Bonsoir, puis je cuisiner le couscous avec ma recette et ensuite le faire stériliser ? Je serais obligée de le laisser refroidir avant la mise en bocaux sinon les pot chaud dans l’eau froide du stérilisateur risque l’éclatement.
Merci
Merci pour toutes vos recettes