Couscous Royal

Ingredients

For 2 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)

Method

1. 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. 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. 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. 4.Cooking vegetables: Cook vegetables in vegetable broth. Once the vegetables are cooked, pass the broth to the Chinese and book.
5. 5.Cooking the merguez and minced ACCRO: cook the vegetable merguez and the ACCRO minced for 3 minutes 30.
6. 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.