طبق الكسكس بالانجليزية للسنة الرابعة متوسط
Traditional Couscous Ingredients: 1 kg lamb jumped into pieces 1 small sliced veal shank 1 kg of semolina average 250 g chickpeas 8 courgettes 8 turnips, carrots 8 2 large tomatoes, 2 stalks celery 3 large yellow onions 6 cloves of garlic 125 g raisins blond 1/2 bunch parsley, 1/2 coriander 1 c. in s. ras-el-hanout 200 g butter or fat smen Preparation of traditional Moroccan couscous: The night before, put the chickpeas to soak. The same day, melt 125g smen at the bottom of a steamer. Fry the meat for 10 minutes then remove. Replace with onions peeled and chopped, melt them 10 minutes then add the chickpeas, chopped tomatoes, crushed garlic and chopped celery. Melt 10 min. Put the pieces of meat, moisten with 2 water, add salt, pepper, ras-el-hanout. Cover and simmer for 1 hour over low heat. Meanwhile, put the couscous in a bowl, cover with 50 cl of cold salted water, stir and let stand 30 minutes, stirring occasionally. Add the tur...
