FRIJE

Instructions

• 1.   Peel, seed, and blend the tomatoes.
  Peel and blend half of the onions.
  Peel the carrots and turnips.
• 2.   Sauté the pieces of lamb with a drizzle of olive oil in the pot of the couscous steamer. Add the blended onions and let them brown for 10 minutes, turning the lamb pieces.
• 3.   Add turmeric, ginger, paprika, ras el hanout, salt, and pepper. Mix well. Add the peeled, seeded, and blended tomatoes, tomato paste, and celery cut into pieces. Cook for 40 to 50 minutes.
• 4.   Add the whole carrots and turnips to the pot. Cook for 20 minutes.
• 5.   Add the whole zucchinis and the peeled and minced onion. Continue cooking for 20 minutes.
• 6.   Meanwhile, preheat the oven to 180°C (350°F). Season the chicken drumsticks with salt, pepper, ginger, paprika, and a little olive oil. Place them in a baking dish and bake for 15 to 20 minutes.
• 7.   Cook the merguez sausages in a pan with a little oil or on the grill of your oven until they are golden brown.
• 8.   Meanwhile, prepare the couscous grains. To prepare the semolina, put the couscous in a sieve and rinse it quickly (just a quick stream of water, then drain it). Put it in a large container for easy handling. Add 2 tablespoons of oil and work it with your hands, rubbing the semolina. Continue until there are no more lumps and let it rest at room temperature for 10 minutes. Add water to the bottom part of the couscous steamer and place the semolina in the top part. Cook for 20 minutes from the steam escape.
• 9.   Then put the semolina back in the large flat container with raised edges. Work the couscous with a wooden spoon. Add the equivalent of a glass of water with salt, while working it gradually, initially with the wooden spoon and as soon as possible with your hands. Let it rest for a while and put the couscous back in the couscous steamer for an additional 20 minutes of cooking from the steam escape.
• 10.   Repeat this step and add another glass of water. Continue to gently work your couscous. Let the semolina rest and put it back in the couscous steamer for 20 minutes of cooking. (3 times 20 minutes in total)
• 11.   Finish with olive oil. The quantity will depend on your taste. Add 5 to 6 tablespoons and you can add more later if desired. Work the couscous to make the fat adhere to the couscous grains. And your couscous grains are finally ready!
• 12.   To serve the couscous on a plate, place the couscous grains and make a well. Add sauce to it and place the meats and vegetables. Add a glass of sauce to the pre-cooked chickpeas. Pour the royal couscous and chickpeas over your plate. And enjoy your vegetable couscous.

Nutritional information *