Couscous in seven vegetables

:: Ingredients
1 kg of semolina with couscous
500 g of back of the knee of ox(beef)
300 g of turnips 300 g of carrots
300 g of zucchinis 300 g of cabbage 300 g of potatoes 300 g of eggplants 300 g of pumpkin
300 g of tomatoes
2 let us let us anoint
1 teaspoon with coffee(cafe) of saffron 1 teaspoon of paprika
1 bouquet of coriander
200 g of butter
salt
peppers

Preparation:
Cut the meat of ox(beef) in fragments. Put them in the pot with couscous. Cover with 5 liters of cold water Add onions cut in fragments, the saffron, the paprika, the salt, the pepper.Carry(Wear) in boiling and let cook in small broth during one hour.Put the semolina in couscous in a salad bowl and pay(pour) above a little salty tepid water.Mix and remove(untie) grains(beads) with a fork(range).Put the semolina in the basket Of the steamer and put him(it) on the pot Wash turnips and cut them in districts. Wash and scratch carrots and cut them in sections. Wash zucchinis and cut them in slices 3 cms in thickness. Wash the cabbage and cut it in strips. Peel the pumpkin and cut it roughly cubes. Wash eggplants el cut them in dices. Wash tomatoes and cut them in districts.
At the end of one hour of cooking of the broth, add turnips, carrots and cabbage. Let cook during a quarter of an hour then add the pumpkin, the potatoes, the eggplants, the tomatoes, the zucchinis and the chopped coriander.
Put the semolina in the basket of the steamer.Let cook during 3 quarters of an hour.When the semolina is cooked, to put her(it) in a flat(dish). Add it some butter cut in piece.Dig a well in the center of the semolina and arrange vegetables and meats there.Present the broth except for in a soup tureen.

CARDOONS STUFFED IN THE KEFTA

Ingredients:
· 350 g of chopped beef
· 2 chopped cloves of garlic
· 1/2 small chopped onion
· 3 c. in soup of parsley and coriander minced meats
· 1/2 c. of coffee(cafe) of pepper
· 1 c. in coffee(cafe) of paprika
· 1/4 of c. in coffee(cafe) of cumin
· 1/2 c. in coffee(cafe) of salt
FOR CARDOONS:
· 2 heads of cardoons
· 1 lemon
· 1/4 of c. in coffee(cafe) of salt
· 4 c. in soup of flour
· 2 eggs
· oil of frying
Preparation:
To clean the heads of cardoon, separate the branches of the heart and free(clear) them of their sheets(leaves). Remove carefully the fine dandruff which recover the inside of branches and the sons(threads) of the back. Cut branches in 4 cm sections, citronner, wash them and mop them. Salt the sections of cardoons and cook them in the hanging vapor 20 mn. In a bowl, mix all the ingredients of the kefta to obtain a mixture

Chicken and rice

Chicken and rice

Yield6 persons

Ingredients
For the rice:
220g rice
1 tablespoon vegetable oil
1 teaspoon salt
1L water
For the chicken:
500g chicken ( cut into pieces)
2 onions
4 tablespoons olive oil
1 teaspoon salt
1 tablespoon fresh coriander
1/2 teaspoon paprika
1/2 teaspoon curry powder
1 pinch cumin
1 pinch ginger


Preparation
For the rice:
1. Boil the water and add salt, vegetable oil and rice.
2. Cook for approximately 25 min or until soft. Stirring occasionally to prevent it from sticking.
3. Drain in a strainer and run cold water over it.
4. Shake slightly and let it stand in a warm until ready to serve or heat it in the microwave just before serving.
For the chicken:
1. In a large cooking pot, heat oil on medium high heat and add chicken, diced onion, paprika, curry powder, minced coriander, salt, cumin and ginger.
2. Cook about 10 min and add 1/2 cup water.
3. Cover and cook about one hour or until chicken is thoroughly cooked.(Water when necessary to keep the mixture wet and saucy).
4. Serve the chicken over the rice and the sauce in a small bowl.


Related
Carrot and orange juice salad
Chicken and rice
Coconut and chocolate muffins
Coconut macaroons
Corn and bell pepper salad
Cucumber and orange juice salad
Fried cauliflower
Fruit salad
Gheriba cookies
Meatballs tajine with bell pepper and potatoes
Orange salad
Raisin muffins
Tomato and eggs
Vegetable soup