AlgeriaAlgerian couscous with vegetables and meat
Arabic name كسكس جزائري بالخضر واللحم
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Ingredients (15)
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Method
Cook the meat with the onion, tomato and spices in the bottom of the couscoussier until tender.
Steam the semolina over the broth 3 times, rubbing it with oil and water between each steaming to separate the grains.
Add the vegetables in turn according to their cooking time (chickpeas first, then carrots and turnips, then courgettes and squash).
Serve the semolina in a large dish, moistened with broth, with the meat and vegetables in the centre.
