Algerian couscous

Instructions

1. 1

   The night before, place the chickpeas in a bowl of water.

2. 2

   On the same day, roll out the couscous.

3. 3

   If you are using rolled and dried couscous, rinse it with cold water, drain, and let it swell for 30 minutes.

4. 4

   Cut the meat into pieces.

5. 5

   Peel the onions and cut one of them into pieces.

6. 6

   Wash and puree the tomatoes in a blender.

7. 7

   Put the meat in a pot and add the onion pieces, tomato or tomato concentrate diluted in 1 cup of water, oil, pepper, paprika, cinnamon, and salt.

8. 8

   Cook over low heat for a few minutes.

9. 9

   Pour in 3 liters of water, bring to a boil, and add the chickpeas to the sauce.

10. 10

    Place the couscous in the top part of the couscoussier and place this on the pot containing the boiling broth.

11. 11

    After steam escapes through the grains, let it cook for 15 to 20 minutes.

12. 12

    Remove the top of the couscoussier (leave the pot on the fire) pour the couscous into a bowl.

13. 13

    Separate the grains with a spoon, then sprinkle with 1/3 liter of cold water while fluffing them at the same time.

14. 14

    Let it absorb well.

15. 15

    In the meantime, peel the potatoes and turnips and carrots.

16. 16

    Wash them and cut them into quarters.

17. 17

    Add them to the pot along with the paprika.

18. 18

    Cut the second onion into pieces and pound it with ras-el-hanout.

19. 19

    Tilt the mortar to collect all the juice.

20. 20

    Return the couscous to the top of the couscoussier and place this back on the pot.

21. 21

    After steam escapes, let it cook for 15 minutes. Then remove from heat and repeat step 6 by sprinkling with 1/3 liter of salted water and a little of the ras-el-hanout juice (pour the rest in the pot).

22. 22

    Fluff the couscous well and let it absorb.

23. 23

    Meanwhile, peel the zucchini and squash.

24. 24

    Wash them and cut into pieces.

25. 25

    Add them to the pot (if the amount of broth seems insufficient, add hot water and bring to a boil).

26. 26

    Return the couscous to cook for another 15 minutes after steam escapes.

27. 27

    Then remove it, put it in the bowl, add butter, pour in 2 ladles of sauce and mix.

28. 28

    When the meat and vegetables are cooked, remove the pot from heat.

29. 29

    Arrange the couscous in a dome on a plate, place the meat and vegetables over it, and baste with sauce until the couscous can no longer absorb any more.

30. 30

    Pour the remaining broth into a gravy boat and serve.