This couscous recipe includes kosher meat in it. Vegetarians can use the same recipe and place instead of the meat soya slices. They have are cooked about the same way as meat does.
Ingredients:
For the Couscous:
1 bug of kosher couscous
Kosher olive oil
Kosher salt
For the soup:
For this recipe I will be specific with the soup ingredients, but you can use any of the kosher vegetables and kosher beans available.
2-3 peeled onions
1 glass of Hummus beans that were soaked in water from one day before
A peace of pumpkin – as much as you would like to use
One cabbage sliced to medium sized pieces.
2-3 carrots, sliced to medium pieces
2-3 zucchinis sliced to medium pieces
Some sliced coriander cut very small – quantity according to your personal taste
Slices of kosher veal – sliced to medium size, (You can choose any other kosher meat, but it has to be sliced to medium pieces and not placed as a big chunk in the put.
Preparation:
In a big pot fry the onions in olive oil till you get them turn nice brown
Add the kosher veal pieces and fry them together for about 10-15 minutes
Add the sliced vegetables – start from the harder ones to the softer ones.
Add the Hummus beans
Add the sliced coriander
Pour already boiling water to the put so that everything is covered evenly
Close the put and let in cook on a medium flame for about 2-2.5 hours
About 1.5 hour from when you added the boiling water, you add one big spoon of salt and pepper – according to your taste. Don't add any other spices.
Check from time to time to see if there is a need to add some more water so eventually you will have some soup left and not just boiled vegetables and meat.
About half an hour from when the soup is going to be ready you can start with the couscous:
Follow the instructions on the couscous package for water quantity and time
Use your fingers to separate the couscous grains from each other
When separated a little olive oil on the top and spread some salt according to your personal taste.
Use your hands again to separate the grains till you get an airy texture.
Then take the couscous and place it in an evaporation strainer and place the strainer on the soup's put. You don't necessarily need a special couscous put. A metal strainer should do the trick. Just make sure that the strainer is not in direct contact with the soup flaunts and that you can cover it with a lid.
15 minutes later it is ready and you have kosher couscous for Shabbat meal.
* The instructions for preparing the couscous are to be found on the bag.
This recipe is for pre prepared couscous and not for preparing couscous out of semolina.
Good luck and bon appétit
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