Vegetarian couscous
This dish of Berber origin, is consistent with the traditional recipe without meat, and takes its name from the semolina that
is the essential ingredient.
Category : Main dish
Cooking: 55 minutesPT55M
Couscous is the name given to a kind of semolina, but especially a full dish of Berber origin,
(ie from Morocco to Egypt).
Semolina is made from powder granules of durum wheat, grains are more or less wholesale. There are other kinds with barley, corn and similar to couscous.
In the current meaning, couscous semolina dish is accompanied by at least vegetables.
Originally, couscous does not contain meat, so it's a homecoming that you accomplish with this recipe without chicken or sheep that have become traditional.
The people of Sardinia have their recipe made with semolina and fish named "cusucus alle sarde" (Sardinian couscous), we will certainly add to our collection. There is a Sardinian recipe with only vegetables too.
Semolina is made from powder granules of durum wheat, grains are more or less wholesale. There are other kinds with barley, corn and similar to couscous.
In the current meaning, couscous semolina dish is accompanied by at least vegetables.
Originally, couscous does not contain meat, so it's a homecoming that you accomplish with this recipe without chicken or sheep that have become traditional.
The people of Sardinia have their recipe made with semolina and fish named "cusucus alle sarde" (Sardinian couscous), we will certainly add to our collection. There is a Sardinian recipe with only vegetables too.
Ingredients
- Semolina: 50g
- Carrot: 25g
- Zucchini: 50g
- Turnip: 25g
- Onion: 10g
- Chickpea: 5g
- Raisin: 2g
- Coriander: 1g
- Oil: 1g
- Salt:
Ustensiles
-
Dutch oven or food steamer (best) or large saucepan.
Preparation
Typically, semolina steamed in a clean cloth, which requires a food steamer.
Can be simplified by pouring it into its dual volume of boiling water and let stand 6 minutes (plan b is not the best).
Cut vegetables into pieces.
Cook onion in oil and stew 10 minutes.
Add enough water to keep broth after 45 more minutes of cooking.
Add turnips, carrots, and cook 20 minutes.
Add zucchini, chickpeas, coriander and cook for 25 minutes.
Serve
Vegetables next semolina.
The broth can be recovered and used separately.