Ingredienti
- Lamb, cut0.5 kilogram
Couscous0.5 kilogram- Carrots, cut into small pieces2 pieces
- Zucchini, cut2 pieces
- Onion, chopped1 piece
Peperone Verde1 piece
Concentrato di pomodoro1 tablespoon
Olio1 tablespoon- Salt to taste0
Foglia di alloro1 leaf
Zenzero1 teaspoon
Acqua0
Passi
- 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 minUtensili necessari:🍳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 minUtensili necessari:🍳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 minUtensili necessari:🍳Bowl - 7
Pour the couscous onto a plate and stir, then pour the sauce and vegetables over it, and serve hot.
5 min
Fatti nutrizionali
Couscousper 100gPeperone Verdeper 100gConcentrato di pomodoroper 100gOlioper 100gFoglia di alloroper 100gZenzeroper 100gAcquaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.