The flavours of the lower Mediterranean on our table
Lamb couscous with vegetables is a typical dish of African cuisine. A traditional dish that is customized and modified in the various countries that commonly consume it. You could find recipes with many variations, such as those including chickpeas, pumpkin pieces, cabbage, peppers, tomatoes, scallops, or maybe even Brussels sprouts. Whatever the exact recipe you decide to stick to, couscous always includes typical ingredients and flavours found in the Mediterranean basin.
Such a vast and varied area, rich in peoples and dishes, which have variously influenced and contaminated this recipe which, in any case, is genuine, tasty and very interesting. As Italians, if for a day you want to give up the classic pasta, you will find a valid alternative in couscous. This product consists of grains of wheat semolina which can be soaked and steamed, then seasoning them variously. Fish, crustaceans, vegetables or meats can be combined with couscous, composing different and interesting dishes.
Simpler steaming with the couscous
One of the secrets to making lamb couscous with vegetables an even tastier and aromatic dish is to use the right tools for cooking. To optimize the preparation of the couscous, after soaking, it is good to complete steaming. The steam itself deriving from the cooking of the condiments is the best because it bears all the aromas and scents typical of the vegetables, spices and meats that are gradually being cooked.
The scent that couscous assumes if prepared with the right equipment is priceless, so today we want to bring to your attention a new object for your kitchen, namely the couscoussiera. In particular, being always attentive to allergies and intolerances, we point out the existence of the Zeronichel couscoussier. This product, guaranteed by a double non-stick coating, without PFOA, can be used on all hobs, gas, induction and with electric plates.
This very particular pot is in ceramic glass and, as the name suggests "Zeronichel", which allows us to cook without the worry that the tools used may contaminate our food with traces of nickel. An inalienable advantage for those suffering from this annoying allergy or intolerance. In addition, it is dishwasher safe, therefore triple convenience!
We amaze guests with lamb couscous with vegetables
The preparation of lamb couscous with vegetables can be aimed at a dinner with African themed friends, why not, or it can simply be an alternative in our daily routines. The couscous is so good and genuine that it comes to us to prepare it even in a sweet way. In our opinion, however, the combination of lamb and vegetables is one of the tastiest among the many possibilities. Try it and tell us if you agree with us!
Basically, this full version with lamb and vegetables is an excellent proposal for a complete and balanced meal. Couscous, as well as pasta salads, can be enjoyed cold, hot or lukewarm, with a personal taste, which makes it particularly suitable for use on the road, as a
schiscetta for work or a meal outside the door.
Nickel intolerant people can eat this fabulous dish on free diet days.
And here is the recipe for lamb couscous with vegetables:
Ingredients for 4 people:
500 g rice couscous;
600 g lamb;
2 onions;
4 carrots;
3 potatoes;
4 small courgettes;
1 tablespoon of ground turmeric;
3 teaspoon ground cumin;
2 teaspoons of sweet paprika;
200 ml of water;
50 g clarified butter;
2 spoons of sultanas;
just enough of chilli (optional);
4 tablespoons of extra virgin olive oil;
sale for taste
Preparation of Lamb couscous with vegetables
To prepare the lamb couscous with vegetables, immediately take the
couscoussiera and pour a round of oil in the lower portion. Peel and finely slice the onions and fry them in the oil of the couscoussiera. As soon as the onion starts to brown, also add the pieces of lamb. Then put some raisins to soak in a cup. Brown the meat from all sides, then add 200 ml of water and cook for about 10 minutes. Mix the spices in half a glass of water and pour them over the meat.
Clean the carrots, cut them in half for the long side and add them to the cooking. Peel a medium-sized potato, cut it into four parts and add it too, adding salt. Leave everything to cook, checking from time to time that the water does not dry out excessively and that the cooking sauce is always abundant. Meanwhile, in a bowl, add 1 tablespoon of oil, 50 ml of warm water, a pinch of salt and the couscous. The water will be gradually absorbed, then mix well and then pour the couscous into the top of the couscoussiera.
It will be the steam generated by cooking the meat and completing the cooking at the top. Leave to cook for about 20 minutes, then take the couscous and pour it into a bowl. Grain it and turn it several times, then put it again on the top of the couscoussiera for another 15 minutes. Squeeze the raisins and add them to the cooking at the bottom. Wash the courgettes, cut them into large pieces and also join them on the underside of the couscoussiera.
After 15 minutes, remove the couscous and set it aside, perhaps a large serving dish (preferably a Moroccan type). Continue to shell the couscous, then add the butter and mix well. Finally, take the meat with the vegetables and compose the dish, placing them in the centre of the couscous. Serve them hot, cold or lukewarm lamb couscous, as you prefer. Enjoy your meal!
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