Couscous Algeria

The Couscous one of the most popular Maghreb dishes in the world and most appreciated as the Algerian Couscous there are a multitude of versions and cultural and regional ways of cooking according to the family recipes of each.
-The key to preparing an authentic couscous is patience and care to follow its basic recipe is to cook the couscous semolina steam two or three times according to its preferences and experience will reveal Best guide, but these instructions are intended for novices and then unpretentiously I deliver my family recipe for couscous to the lamb
Ingredients:
-700g to see 1kg of lamb.
-2 courgettes peeled and cut into half lengths.
-2 carrots peeled and cut into half-lengths.
-1 white turnip peeled and cut into half-lengths.
-2 potatoes peeled and cut into half-lengths.
-2 cut tomatoes.
-2 onions cut into strips.
-some leaves of celery.
-1 handful of chickpeas.
-1cc of paprika.
-2 cinnamon beanbag
-1 tsp of white pepper.
-salt.
-1/2 cc of turmeric.
-1 dose of saffron.
-1c of concentrated tomato.
-some water.
-1 cube of vegetable broth optional

-1 green pepper

-For couscous semolina:
-1 kg of medium or fine couscous seeds.
-60g of salted butter.
-salt.

• cold water.

Preparation:
-In a pressure cooker put the meat all vegetables except courgettes and potatoes, then put the spices into the concentrated tomato and cover with water for meat and vegetables.
-Close your casserole and count 25 min after the whistling, open your casserole add the zucchini and potatoes and remove the green pepper let cook by removing the lid your sauce must thicken from there count 30min to 45 min.
-In short time prepare your couscous grains
Pour the couscous semolina into a large dish, sprinkle it with a little water for a little moistening let it a few minutes and put this semolina in the basket of the couscoussier and in the meantime fill the bottom of the couscoussier d about 2 liters and a half.

• Place the couscous basket over the bottom of the couscoussier. The water should boil and leave about 10 to 15 minutes of cooking, as soon as you see steam escaping above the basket.
  -draw your basket and empty your couscous on the plate, water 200ml of water and roll well to separate your seeds with the palm of the hand.
  Let cool for at least 5 min and put back in the basket and repeat the same steps to cook.
  -remove your couscous for the second time and pour it on the flat coil your seeds with 20 g of butter water 1/2 liter of water and salt at the same time leave at least 5 min and repeat the operation by putting it In the basket and cook for a third and final time.
• as soon as the couscous is cooked pour it on the dish and add 40g of butter, your couscous is ready! Serve with vegetables and meat and sauce.
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ADVICE:
-To know if your couscous grains are cooked every time you place the basket over the pot, put a knob of butter on top and in the center of the couscous as soon as it melts you can remove your basket.

-I wish you a good realization and good tasting!