Moroccan · Main
Couscous
Couscous, cuisine de saison, pour 8 convives. Comptez 40 minutes de preparation et 90 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 40 min
- Cuisson
- 90 min
- Pour
- 8
Ingrédients
- Medium couscous — 600 g
- huile d'olive — 60 ml
- Fine fleur de sel — 22 g
- Water (for grain) — ~400 ml
- Onions, quartered — 200 g
- Carrots, thick batons — 300 g
- Turnips, wedges — 250 g
- Butternut squash, large chunks — 400 g
- Courgettes, thick logs — 300 g
- Cabbage, wedges — 300 g
- Chickpeas, cooked — 250 g
- Tomatoes, grated — 300 g
- Vegetable fond or water — 2000 ml
- Ground ginger — 5 g
- Turmeric — 4 g
- Saffron, steeped — 0.2 g
- Smen or beurre noisette — 30 g
- Coriander and persil, tied — 25 g
Méthode
- Broth: simmer fond with tomate, oignon, ginger, turmeric, saffron, herb bundle and 12 g sel, 15 min.
- First steaming: moisten couscous with 150 ml salted water and 30 ml oil, raking; steam uncovered over the broth (couscoussier or lined steamer) 15 min.
- Add carrots and turnips to the broth. Turn couscous out, rake with 120 ml water, rest 5 min; steam again 15 min.
- Add squash and cabbage; later courgettes and chickpeas (final 15 min) — each vegetable should finish just-tender together.
- Third steaming of the grain, 10 min; finish with remaining oil, sel and the smen, forked through until glossy.
- Check broth seasoning; it should be golden and lightly spicy.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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