Ingrédients
- Lamb, cut0.5 kilogram
Couscous0.5 kilogram- Carrots, cut into small pieces2 pieces
- Zucchini, cut2 pieces
- Onion, chopped1 piece
Poivron Vert1 piece
Concentré de tomate1 tablespoon
Huile1 tablespoon- Salt to taste0
Laurier1 leaf
Ginger1 teaspoon
Eau0
Mesures
- 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 minutesMatériel requis:🍳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 minutes - 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 minutesMatériel requis:🍳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 minutes - 5
Remove from the pot, place a liter of water on top, and let it absorb for 15 minutes.
15 minutes - 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 minutesMatériel requis:🍳Bowl - 7
Pour the couscous onto a plate and stir, then pour the sauce and vegetables over it, and serve hot.
5 minutes
Faits nutritionnels
Couscouspour 100gPoivron Vertpour 100gConcentré de tomatepour 100gHuilepour 100gLaurierpour 100gGingerpour 100gEaupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.