A couscous with Tunisian influences, validated by those who have tasted it.
FamilyOrientalCourse: Main coursePreparation: 35 minutesCooking: 75 minutesCost per serving: 3,12 €Energy: 929 kcal / serving
1. Cut the scoter and hock into large cubes. Peel the garlic. Peel and cut the carrots into large pieces. Peel and cut the turnips in 4. Cut the celery roughly. Clean the leek (be careful with the sand) and cut into pieces (without the green leaves). Cut the zucchini into thick slices. Peel and cut the potatoes into large pieces.
2. In a pan, heat the oil. Brown the beef a few minutes.
3. Add the tomato concentrate, a little water and cook a few minutes (to remove the acidity of the tomato)
4. Add garlic, paprika, harissa, carrots, turnips and sauté 5 minutes. Be careful that the sauce does not burn, add water if necessary.
5. Add the celery and leek, bone marrow if you have one and cover with water and bring to a shudder. Let simmer for 1 hour under cover. (Do not add too much water to have a broth that tastes good.)
6. Enjoy the simmering time to prepare the couscous according to the instructions of the sachet.
7. Add zucchini and potatoes and simmer another 20 minutes.
8. Add the chickpeas and simmer another 10 minutes.
9. Salt, serve the couscous with meat, vegetables and broth.
Choose a hock with his bone marrow.
Do not hesitate to brown the meat well, then confit the tomato paste. This will give flavor to the broth and make the meat tender.
The main role of the harissa is to enhance the taste with its pungency. If you do not have harissa, maybe try spicy paprika or chilli powder.
By far better warmed, do not hesitate to double the quantities and to stock the next day.