Ingredients
- 1 kg of couscous in a packet
- 500 g of Khlii coated in fat
- 250 g tomatoes
- 250 g potatoes
- 500 g carrots
- 500 g of cabbage
- 500 g red squash
- 6 liters of water
- 250 g eggplants
- 150 g of butter to coat the couscous once cooked
- 2 tablespoons of chili pepper
- 1 kg of fresh beans
- 1 kg of onions
- 1 teaspoon of pepper
- 1/2 teaspoon of saffron
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Preparation
Put the water in the couscous pot, add salt, sweet pepper, pepper, saffron, 2 onions cut into quarters, 500 grams of khlii.
After boiling, remove the strips of khlii, put them aside and add the cabbage cut into quarters, let it boil. Then put the rolled couscous in the top of the couscous maker, place it on the pot, and lite the two utensils using a strip of cloth dipped in a paste of flour and water, so that the steam only escapes from the top.
When steam begins to escape from the couscous, cook for half an hour. Then remove the couscous. pour it into the gsââ », crush it lightly using a ladle to separate the grains, let it cool and sprinkle it with cold water, aerate it and repeat the same operation until the swollen grains are saturated with water.
Let it sit so that it absorbs all the water. In the meantime, about 1 hour before serving, put the tomatoes and eggplants, cut into quarters and not peeled, into the pot, still on the heat, then the onions and carrots, peeled and cut into quarters. and finally, beans without their sprouts and small spicy peppers.
Cook separately in a little broth, potatoes and squash cut into quarters.
When the broth in the couscous pot boils again, check the seasoning. Return the couscous to the “keskes”. place it back on the boiling pot, and wash the two utensils again. When the steam escapes from the couscous maker, remove it and pour it into the “gsââ”.
Add the butter, mix well and pour over as much broth as the couscous can absorb, while stirring. Then place in a large round dish, shape into a cone, form a well in the middle and place vegetables and strips of “khlii” in the center, previously warmed in the broth. Serve immediately, with broth on the side for those who like it watered down.
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source: la-cuisine-marocaine.com
