Ingredients:
kg of couscous 1
* 1 kg of meat -
* Cup olive oil tea
* Two onions cut longitudinal
Salt to taste
* Spoon black pepper (Ebzar)
* Teaspoon saffron
* Teaspoon ginger (knife jubair)
* Half a kilo of carrots (purified and cut lengthwise and remove pulp)
* Half a kilo of white turnip and yellow (purified and cut lengthwise)
* Half kg of green lotion (purified and cut lengthwise)
* Half kg of red lotion (clean and wash well)
* Half a kilo of tomatoes (washed and removed their skin and seeds and cut small pieces)
* A bouquet of tulips attached to string or coriander -
* Enough water (approximately 3 liters) -
Method:
How to prepare couscous, so we start to prepare the gravy and at the same time we prepare couscous steam broth
* Put 1 kg of couscous in a bowl and sprinkle with half a liter of salted water and hands in a light to separate the grains each other and add two tablespoons of oil and taste almost all the couscous.
* Put the couscous in the couscous cloves a little oil, which is placed in turn on the pot.
* With a locksmith close the pot so that the steam does not leak from its sides.
* When the steam rises heavily above the couscous, raise the couscous from the pot and pour the couscous into a bowl and sprinkle with a quarter liter of cold water and whisk it lightly to separate the beads from each other.
· Place the couscous in the couscous for about half an hour (ie when the steam rises heavily on the couscous). Then remove from the pot and put in a bowl and sprinkle with about 125 baskets of cold water with a wicking lightly to separate the grains from each other, the third time couscous is repeated in the couscous for a third time, and when the steam rises over the couscous intensely raise the couscous from above the pot (Al-Burmah) and pour into a bowl and paint with municipal ghee, while careful to separate the couscous beads from each other lightly and is still hot.
* Finally put in a round bowl and cover the middle.
How to prepare couscous broth
· Place the pieces of meat, onions and tomatoes in the pan. Remove the oil, salt, black pepper, saffron, a small teaspoon of ghee and ginger, and fry well. Continue to stir. Then add two liters of water, then close the pot and leave to boil.
* Add the carrots and rapeseed as well as bouquet of string attached to the thread until slightly cooked and then clean the rest of the vegetables until all mature and raise the pot on fire.
The couscous shall be placed in a round bowl and wrapped in the middle, then the meat pieces shall be placed, covered with vegetables, and all the meat shall be grated and served hot.