couscous

Recipe Recommendations

• chickpeas 一小罐400g
• beans 一大罐800g(haricot vert)
• carrots 4 (carotte)
• zucchini 3根(courge)
• onion 2个(oignion)
• garlic 3 petals
• paprika appropriate amount
• cinnamon powder appropriate amount
• salt appropriate amount
• black pepper appropriate amount
• curry powder appropriate amount
• olive oil appropriate amount

• other
• stewed
• an hour
• senior

Steps for couscous

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Prepared ingredients Couscous (North African millet) A pack of 1kg chickpeas (poischiches) A small jar of 400g beans (haricotvert) A large jar of 800g red pepper powder Paprikadoux(moulu) Cinnamon powder Cannelle black pepper

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①. Peel and cut carrot and French radish into slices ②. Remove the roots and cut the zucchini into slices ③. Cut onions into small strips ④. Break garlic into small pieces

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⑤. Cut the persimmon into small pieces

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⑥. Wash the chicken legs

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⑦. Pour away the water from the cans of beans and chickpeas and wait for spare ②. zucchini pieces

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Side dishes 1. Marinate the muscles and add appropriate amounts of all the seasonings (half garlic minced, a spoonful of olive oil, a little salt, and more red and green pepper powder)

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2. Put the onions and olive oil in the pan and stir-fry over medium heat, then add cinnamon powder, garlic pepper powder, red pepper powder, salt, a small bowl of water and curry powder

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3. Put ① into the pan and stir fry (medium heat) ①. Peel carrots and French radishes and cut them into slices

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4. Put the marinated chicken legs into the pan and continue to fry

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5. Add more than half of the pot of hot water, add tomatoes, stir well, cover (total time takes 88 minutes and 40 minutes, add ② and ④, 80 minutes, add a small amount of hot water, and cook for about 8 minutes, pay attention to stirring from time to time)

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Couscous practice: 1. Pour Couscous into a large container and add salt water in three times, stir and knead it evenly (no more salt water should be added once at a time, about 3-4 palms of salt water. Salt water is ordinary cold water. Add less salt)

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2. After 15 minutes of cooking, you can put couscous into the upper pan and steam without covering it.

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3. Steam for 15 minutes, then pour it back into the container to continue cycle Step 1. Rub it fully for 7 minutes, let it absorb for about 5 minutes, and then do it for the second time and the third time.

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4.3 Add a little olive oil after completing all these steps, rub your palms, left and right

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4. By this time, the food has been cooked for an hour. Continue steaming couscous for 20 minutes.

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This is a dish that has been simmering for 80 minutes. It's done.

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Put the chicken legs out alone, don't soak them all the time. Then put some couscous on the plate and sprinkle them with vegetable soup. It's really delicious. I don't believe it, everyone will try it and you will not regret it. This dish is enough for 6 people, because everyone can eat it very well, but I personally think it can actually be made half of millet because there is a lot of millet left in the end. When the Arabs taught me again, I took a photo and it was actually not very troublesome. However, I don't have a photo editor, so the pictures There is no synthesis, so I can only pass it one by one, step by step. Otherwise, if you can read my overall introduction of the cooking steps, it will not be troublesome at all. It only takes 1 hour and 20 minutes to make this dish.

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