Vegetable couscous

Ingredients for 4 people:

  • 1 small onion
  • Extra virgin olive oil
  • 1 ripe tomato
  • 1 carrot
  • 1 parsnip
  • ½ sweet potato
  • 1 small potato
  • ½ zucchini
  • ¼ of eggplant
  • Salt, black pepper
  • Dried chili
  • 1 cc of turmeric
  • 1 cc of coriander seeds
  • 1 cm piece of peeled ginger
  • A few strands of saffron
  • A piece of cinnamon
  • 50 g of Harissa
  • 900 g of chicken broth
  • 50 g peas
  • 200 g cooked chickpeas
  • 70 g of butter
  • 500 g of couscous express semolina

Preparation:

  1. Place the peeled and quartered onion in the mixing jug.
  2. Crush it at speed 6, 8 seconds.
  3. Cook it, with the olive oil, at speed 1, 120 degrees, 5 minutes.
  4. Add the tomato cut in half, without seeds.
  5. Cook at speed 4, 120 degrees, 5 minutes.
  6. Incorporate the carrot, parsnip, sweet potato and potato, peeled and cut into large pieces.
  7. Cook at SL speed, 120 degrees, 4 minutes.
  8. Add the zucchini and eggplant cut into large pieces.
  9. Cook at SL speed, 120 degrees, 3 minutes.
  10. Season with salt, pepper, chili, turmeric, coriander seeds, ginger, saffron, a piece of cinnamon, and Harissa.
  11. Cook at SL speed, 100 degrees 1 minute.
  12. Remove the vegetables from the mixing jug.
  13. Let cool and carefully put the blade protector on.
  14. Put the vegetables back into the mixing jug.
  15. Add 400 g of chicken broth.
  16. Cook at SL speed, 100 degrees, 15 minutes.
  17. Add the peas and chickpeas.
  18. Cook at SL speed, 100 degrees, 2 minutes.
  19. Rectify the seasoning, remove from the mixing jug and set aside.

To prepare the semolina:

  1. Heat 500 g of chicken broth with the butter and a pinch of salt in the glass mixing jug at speed 1, 100 degrees, 6 minutes.
  2. Place the semolina in a bowl and add a little of the hot broth.
  3. Work the semolina with a spoon so that all the grains are hydrated.
  4. Repeat the operation until the broth is finished. Let it rest for a few moments so that it finishes hydrating.

To serve:

  • Arrange the semolina in the center of a tray. Make space in the middle and serve the hot vegetables and legumes at the center.

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