Delicious veal couscous recipe

A uniform dish par excellence, couscous is available in many ways. In this recipe, all the ingredients, including semolina, are prepared in such a way as to impart taste and aroma, such as cumin, ginger, cardamom, cinnamon and star anise, and this star anise imparts a subtly smooth finish. As for the meat, it is easy to prepare and delicious stir-fry.

Difficulty: easy

Time: 1h30

Cost/person. : 6 EUR

Ingredients for 4 to 6 people

for broth

  • 2 carrots
  • 1 onion
  • 1 fennel
  • 100 grams celeriac
  • 1 clove garlic
  • 2 cm ginger
  • 1 c. in s. coarse salt
  • 3 peppers
  • 1 garni bouquet
  • 1 star anise
  • 1 c. c. cumin seeds

for semolina

  • 2 cups whole couscous seeds
  • 1 large handful of raisins
  • 1 cinnamon stick
  • 1 c. c. Cinnamon powder
  • 1 star anise
  • 2 tbsp. in s. olive oil
  • Salt and Pepper

for couscous

  • 800g sauteed veal, cut into pieces
  • 160 g smoked pork belly, cut into lard without the skin
  • 6 islands
  • 2 stalks of celery
  • 1 onion
  • 1 small can of chickpeas
  • 1 candied lemon
  • 1 c. in s. tomato concentrate
  • 6 cardamom capsules
  • 1 c. in s. ground cumin powder
  • 1 c. in s. from Harissa
  • 4 tablespoons. in s. olive oil
  • Coriander and harissa to serve
  • Salt and Pepper

Recipe steps

1. broth

Peel the onions, ginger and garlic and cut them in half, peel the carrots and celery and cut them into pieces. Cut the fennel into pieces.

Put everything in a bowl with pepper, coarse salt, garni bouquet, star anise and cumin seeds. Cover with 1.5 liters of water and simmer for an hour.

2. Couscous

Peel and chop the onion, then fry in a frying pan with oil. Add the pieces of meat and bacon and brown everything for 10 minutes, stirring constantly.

Add tomato paste, cardamom seeds in the pods, cumin, salt and pepper. Pour 1 liter of broth and cook for 40 minutes.

Add the carrots and celery stalks cut into pieces, as well as the candied lemon cut into slices, drained chickpeas and harissa. Let it cook for 20 minutes.

3. Semolina

Pour two cups of water into a pan, add oil, raisins, cinnamon and anise. pepper salt. Simmer on low heat and then pour semolina away from the heat. Cover and leave for 5 to 10 minutes.

Mix by pounding the couscous seeds.

4. Treatment

Serve semolina in a salad bowl, couscous in a dish with chopped cilantro and stew for cooking on the side, plus harissa for whoever wants.

Leave a Comment