Tunisian Couscous

Ingredients

For 4 servings

• •2 2 piece(s) Sheep
• •1 1 piece(s) Chest(s)
• •6 6 Merguez
• •1 1 Onion(s)
• •4 4 Navet(s)
• •4 4 Carrots
• •2 2 Green pepper(s)
• •4 4 Courgette(s)
• •75 75 c White Bean
• •1 1 box(s) Chickpeas
• •1 1 box(s) Peas
• •3 3 box(s) Tomato concentrate
• •4 c. à café 4 c. coffee Harissa
• •Large salt
• •1 1 package(s) Soule

Method

1. 1.Add the pieces of sheep to the olive oil.
2. 2.Meanwhile, wash and cut the vegetables into quarters.
3. 3.Put the tomato concentrate with the meat, mix well.
4. 4.Add water until the meat is covered and boil for a few minutes.
5. 5.Add vegetables (except zucchini), chopped onion, salt and harissa. Mix well.
6. 6.1 hour before serving the couscous, prepare the semolina.
7. 7.In a bowl, put the semolina and 3 glasses of salt water, let swell 10 min.
8. 8.Stir the meal and put a fillet of olive oil, mix.
9. 9.Then start by snorting in a couscousier.
10. 10.As soon as the steam escapes, remove and wet again with a little water.
11. 11.Don't forget to put the zucchini in the pot right now.
12. 12.Emit the couscous and put it back on for a second time.