This traditional Berber couscous with dried vegetables is prepared for the meal of the Amazigh eve, to be held on the night either of the 11 or the 12 of January.
To prepare the broth or sauce of this couscous, no fresh vegetables, only dry vegetables are used. And according to tradition, 7 ingredients are to be used (in Kabyle Sev3a Issoufar).
An authentic Amazigh couscous, simple and delicious that reminds us of our rich and immortal Berber culture.
2 kg of homemade couscous.
1 beautiful chicken cut into pieces.
Pieces of Achedlouh (Kedide or dried meat) (optional),
250 g of lentils.
250 g of dried beans (Tifrache or Tiflak).
200 g chickpeas.
100 g of white beans.
100 g of Berber beans or black eye beans.
100 g broken peas.
Dried red pepper.
Oil and olive oil.
1 tablespoon of tomato paste.
Salt and pepper.
Ras el hanout.
Bring the dry vegetables that have soaked in water overnight.
In the bottom of the couscoussier or in a casserole, brown the pieces of chicken with the onions cut into strips.
Add the Achedlouh, 5 cloves of garlic, the dried tomato, the spices, the dried beans, the chickpeas and the split peas.
Add the tomato paste and cook.
Meanwhile, cook the couscous in the top of the couscoussier by steaming it three times.
Halfway through the sauce, add the rest of the pulses, some cloves of garlic, coriander powder and dried red pepper. Continue cooking.
Once the couscous and sauce are ready, coat the couscous seeds with olive oil and serve in a large family dish. HEALTHY APPETITE
Source : Cuisine Algérie