How to cook Tunisian couscous

Ingredients :
1/2 kg Koskouss, soft or coarse as desired
1kg meat,large section,chicken or fish can also be used
كسكسي بالعلوش3 green peppers, long
2 onions, chopped
2 Cosa
2 carrots
2 potatoes
100 g Homs, drenched
3 tbsp tomato paste
1 tablespoon chop
black pepper
Spice seasoning
salt
1/4 cup oil for cooking
30 g margarine, or butter

How to prepare :
20 minutes
  1. Place the couscous in a saucepan, sprinkle with a little salt and water for a little lime and leave aside until the whole water is soaked.
  2. Put the oil in the cooking pot and then the onions and put it over the fire, add meat stirring for two minutes and then put chickpeas and tomato paste. Continue stirring and add spices and water, then a quarter of a liter of water.
  3. The couscous is rubbed with the palm of the hand so that it does not stick together. Then, cook to steam on the same pot, and leave for 10 minutes.
  4. Remove the couscous from the fire and put on a little fat or butter, then stir well.
  5. Put the vegetables in the broth and let it ripen until the couscous is steamed.
  6. After finishing, separate the vegetables from the broth and place the broth over the couscous gradually with stirring. Cover it and leave it to soak the broth.
  7. Pick the green pepper and then put the couscous in the serving dish and place the vegetables and pepper on top
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