Ingredients
- Lamb, cut0.5 kilogram
Couscous0.5 kilogram- Carrots, cut into small pieces2 pieces
- Zucchini, cut2 pieces
- Onion, chopped1 piece
Green Pepper1 piece
Tomato Paste1 tablespoon
Oil1 tablespoon- Salt to taste0
Bay Leaf1 leaf
Ginger1 teaspoon
Water0
Steps
- 1
In a special couscous pot, sauté the chopped onion in oil until it softens, then add the carrots, zucchini, salt, ginger, pepper, bay leaf, and tomatoes to the pot and stir until the mixture is well combined.
10 minRequired Tools:🍳Couscous pot - 2
Add the cut lamb to the onions and stir well, then pour hot water into the pot to cover the mixture and rise above it.
10 min - 3
In a special couscous pot, place the couscous, sprinkle with water, salt, and stir continuously until it absorbs the water. Repeat the process whenever the water dries up, sprinkling with water only.
10 minRequired Tools:🍳Couscous pot - 4
Place the couscous steamer (a special pot with small holes) on top, put the couscous in it, and leave it on the heat until steam comes out of the couscous.
10 min - 5
Remove from the pot, place a liter of water on top, and let it absorb for 15 minutes.
15 min - 6
In a bowl, place the couscous and fluff it with oil and butter, then return it to the couscous steamer and leave it until it steams well.
10 minRequired Tools:🍳Bowl - 7
Pour the couscous onto a plate and stir, then pour the sauce and vegetables over it, and serve hot.
5 min
Nutrition Facts
Couscousper 100gGreen Pepperper 100gTomato Pasteper 100gOilper 100gBay Leafper 100gGingerper 100gWaterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.