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Vegetable Cous Cous

Preparation time: 60 min .
Difficulty: Easy
Secret spices and fresh vegetables. Couscoussiera.

Whether for the big night cous cous for lunch or a Muslim home, cous cous with vegetables is a must. Great is the charm of this preparation: boil the vegetables on the bottom while the top of the grains of semolina couscoussiera yellow saffron soaking fragrances of the Middle East. Serve in the pan, leaving the center of your table, between the prodigal son and the fattened calf together with cous cous beef and lamb . If you really want largheggiare, check out the version with the prawns meatballs and kebabs of sheep with spices cous cous.
Reasoning on fateful four people who sit at the table in all the cookbooks, you'll need five kinds of vegetables, two peppers, one yellow and one red, three medium potatoes, 200 grams of dried chickpeas regenerated (that is soaked in water for 12 hours and then boiled for 75 minutes or seconds otherwise indicated), chard and zucchini.

Chop the vegetables coarsely, the big squared potatoes, zucchini triangles, the peppers into strips and to foglioloni chard, chickpeas to icosahedron. Chop onions, carrot and celery-and-2 each at the bottom of the sauté pan with olive oil and crushed garlic and dressed and then add the vegetables in ascending order according to cooking times: before the potatoes (40 min .) then the peppers (25 min.), then the zucchini (20 min.), the Swiss chard (15 min.) and finally the beans, which are already cooked. Having put the potatoes put a lot 'of water, about one liter, double concentrated tomato paste. Add salt, spices and let it go. What moves, eat it the next day warmed up, it will be even better!
Chapter spices it is a finely chopped turmeric, cumin seeds, coriander and paprika, if you are a super expert can prepare yourself by otherwise I advise you to arrange the wording in pre-established stores like Castroni under the heading "spices by cous cous.

For the spicy: after cooking in a bowl, put a spoonful of your "soup" and add two tablespoons of Arissa du Cap Bon. Serve separately and advised each diner with its mysterious air hazard.
Council of Sommelier: spice called spice, and a mature red of those where you acknowledge the licorice, tobacco and pepper, ethers where you are related to fatty acids and esters formed. Stop and smell your nectar, a Sagrantino, a Barbaresco, a pinot noir and get inspired to thoughts spicy ...


Enjoy!