Eastern Couscous with spicy beef and golden grapes

Ingredients

For 4 servings

• •700 g 700 g carbonates (beef cuts)
• •150 g 150 g chickpeas (stamped overnight in water)
• •130 g 130 g dried grapes
• •1.5 1.5 minced onions
• •0.15 0.15 small glass of oil
• •Salt and black pepper
• •A pinch of saffron dye
• •0.3 0.3 cinnamon cc
• •0.3 0.3 c.i. of turmeric
• •1.5 l 1.5 litres of water
• •A little butter
• •350 g 350 g couscous meal
• •1.5 1.5 oil c.i.s
• •0.7 0.7 c.i. of butter
• •0.3 0.3 i.e. rancid butter
• •Salt

Method

1. 1.Sauté meat: In the couscousette pot, heat the oil over medium heat, then sauté the pieces of beef with the chopped onion until they are golden. Season generously with salt and pepper.
2. 2.Add the spices and chickpeas: Incorporate the drained chickpeas, then add the saffron, turmeric and cinnamon. Mix well and let grip the whole for about 10 minutes, stirring from time to time so that the aromas are released.
3. 3.Launch the broth: Wet with enough water to cover the meat, then bring to a boil. Simmer over low heat for the time to prepare the meal.
4. 4.Prepare the meal (1st hydration): In a large terrine, pour the semolina, water it with oil and then a small glass of salt water. Work it with your fingers in small circular movements to soak it well, then let it rest for 10 minutes.
5. 5.First steamed cooking: Transfer the meal into the couscousette coursoire and steam it with the broth for 20 minutes. The heat will start to inflate the grains slowly.
6. 6.Aerate and cook a second time: Spread the meal in the terrine, water it with a little water, then work it this time with the palms of the hands to separate the grains that have stuck between them. Let stand for 10 minutes, then steam again for another 20 minutes.
7. 7.Third steam and butter finish: Spread the meal again, water it one last time with a small glass of water, carefully ginned and let stand for 10 minutes. Cook a third and last time for 20 minutes. At the end of the cooking process, add the two butters and mix gently to coat each grain.
8. 8.Dressage and service: In a large presentation dish, have the dome shaped semolina. Dig a well in the centre and place the pieces of meat and chickpeas there. Sprinkle generously with broth. In a small skillet, fry the raisins quickly until they swell, then sprinkle them on the couscous. Serve hot immediately, with a bowl of broth apart.