Couscous Royal

Name: Couscous Royal
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 2 servings
Cuisine: Plat principal
Ingredients: 4 vegetable merguez ACCRO; 1 bottled 100% vegetable ACCRO; 100 g couscous; 100 g of water; 5 cl of olive oil; 100 g carrot; 100 g of turnip; 80 g zucchini; 100 g pumpkin; 100 g of green cabbage; 40 g chickpeas; 80 g eggplant; 80 g of tomatoes; 50 g of onion; 50 g tomato; 1/4 flat parsley boots; 1/4 coriander boots; 25 g tomato concentrate; 1 g of turmeric; 3 g ginger powder; 10 g of fresh ginger; 60 cl of water; vegetable trim (carrots, turnips, zucchini)

Total time: 3 h 30
servings: 2 servings
Dish type: Main dish

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Pork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify

Prep

30 min

Cook

3 h

Total time

3 h 30

Ingredients

servings

4 4 vegetable merguez ACCRO
1 1 bottled 100% vegetable ACCRO
100 g 100 g couscous
100 g 100 g of water
5 cl 5 cl of olive oil
100 g 100 g carrot
100 g 100 g of turnip
80 g 80 g zucchini
100 g 100 g pumpkin
100 g 100 g of green cabbage
40 g 40 g chickpeas
80 g 80 g eggplant
80 g 80 g of tomatoes
50 g 50 g of onion
50 g 50 g tomato
1 1/4 flat parsley boots
1 1/4 coriander boots
25 g 25 g tomato concentrate
1 g 1 g of turmeric
3 g 3 g ginger powder
10 g 10 g of fresh ginger
60 cl 60 cl of water
vegetable trim (carrots, turnips, zucchini)

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Method

1
Preparation of the meal: Place the meal in a hollow dish. Salt. Pour the olive oil and mix. Bring the water to a boil, then pour the boiling water over the meal. Cover and let stand for 5 minutes. Get the seeds with a fork. Book.
2
Preparation of vegetables: the day before, soak chickpeas in a large volume of water, then cook them in water over low heat for 2 hours. Peel the turnips and carrots. Cut them into a big 5 cm stick. Cut the eggplants and zucchini into sticks. Wash and remove the cabbage, then cut it to the neighborhood. Peel and cut the pumpkin into pieces. Reserve all vegetable trims.
3
Preparation of vegetable broth: peel, wash and cut tomatoes and onions in mirepoix. In a saucepan, heat a fillet of olive oil. Add spices, onions and fresh tomatoes. Make them sweat together without staining. Moisten with water. Add all vegetable trims, parsley and coriander. Bring to a boil. Cook over very low heat for an hour. Cover and let stand 30 minutes out of the fire. Pass the broth to the fine chinese.
4
Cooking vegetables: Cook vegetables in vegetable broth. Once the vegetables are cooked, pass the broth to the Chinese and book.
5
Cooking the merguez and minced ACCRO: cook the vegetable merguez and the ACCRO minced for 3 minutes 30.
6
Finishing and presentation of couscous: In a tajine or a very wide dish, dome up the semolina. Form a crater on the dome. Have the 100% vegetable minced ACCRO then around the meal vegetables alternating colors and finish with the vegetable merguez ACCRO. Put some broth on. Serve very hot.

Source : marmiton

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