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Type of cooking:
Preparation time: 60 minutes
Cooking time: 190 minutes
Ingredients (serves 6):Method: The night before, soak the chickpeas.
You need a 2-part steamer or couscous maker. Place the oil and chopped meat in the bottom part, add the chopped onions and quartered tomatoes and after 10 minutes, add 2 litres of cold water, the bones and chickpeas. Bring to the boil on a moderate heat and after 1 and a half hours, add the turnips, celery, coriander and paprika. Season and add a handful of allspice. In a pan, blanch the cabbage heart for 2-3 minutes. Add 30 minutes before the end of cooking along with the courgettes and pumpkin. In the upper part of your steamer, steam the couscous with the steam from the cooking vegetables. To serve, arrange the couscous on a serving dish, pour a little olive oil over. Reduce the mixture to about a litre and a half, remove the meat and vegetables from their stock and serve them in a separate dish. Water the harissa down and pour into a sauce boat with a ladleful of the meat and vegetable stock.