seksu with vegetables

seksu with vegetables

seksu with vegetables

"The couscous (in Tamazight: seksu or keskesu) is on the one hand a semolina of durum wheat prepared with olive oil (one of the traditional staple foods of the Maghreb countries) and on the other hand, a culinary specialty from Amazigh cuisine, made with couscous, vegetables, spices, olive oil, and meat"

Ingredients :

1 kg of couscous

1 kg of meat

Tea Cup Oil

With two long cut onions

Salt to taste

Teaspoon black pepper (Ebzar)

Teaspoon saffron

Spoon Ginger (Skingper)

Half a kilo of carrots (purified and cut lengthwise and removed from pulp)

Half a kilo of white turnip and yellow (purified and cut lengthwise)

Half a kilo of salinity lots (purified and cut lengthwise)

Half a kilo of red draw (clean and wash well)

Half a kilo of green beans

Half a kilo of cabbage (les choux)

Half a kilo of tomatoes (washed and removed their skin and seeds and cut small pieces)

A bunch of cypress attached to a string

Enough water (approximately 3 liters)

100 grams of chickpeas soaked in water and well washed

Directions :

1 How to prepare couscous

You’ll need a colander that fits snugly above a stock pot

No couscoussière? No problem. A colander and stock pot function just as well for steaming the couscous.

 Put 1 kg of couscous in a bowl and sprinkle with half a liter of salted water and hands lightly to separate the grains each other and add two tablespoons of oil and taste almost all the couscous

 The couscous is placed in the lightly colored couscous, which is placed on the pot with a locks that closes the pot so that the steam does not leak from its sides

When the steam rises heavily over the couscous, the couscous is raised from the pot and the couscous is poured into a bowl

And sprinkle a quarter liter of cold water with a wicking lightly to separate the beads from each other

The couscous is then re-placed in the couscous for about half an hour (ie when the steam rises heavily on the couscous). Then remove from the pot and put in a bowl and sprinkle with about 125 baskets of cold water with a wicking lightly to separate the beads from each other, the third time couscous in the couscous for a third time, and when the steam rises over the couscous intensely raise the couscous from above the pot (Al-Barmah) and pour into a bowl and paint with local ghee, while careful to separate the couscous beads from each other lightly and is still hot

Finally placed in a round bowl and draped in the middle

2 How to prepare couscous broth

Place the pieces of meat and onions in a saucepan (oil), salt, black pepper (pepper), saffron, a small teaspoon of ghee and ginger, and fry well and continue stirring.

Add two liters of water, then close the pot and leave to simmer for half an hour. Add chickpeas, carrots, kale, cabbage, tomatoes and beans, as well as a bunch of tulips, a red pumpkin and a sesame seed. Add a little water to cook on medium heat until all are cooked.

The couscous is placed in a round bowl and wrapped in a medium bowl. The meat is then covered with vegetables,

The bowl is served with a handful of gravy in the sides of the table

Timing :

Prep :30 m

Cook : 1 h

Ready In : 10 m  

Have a good meal