Libyan Couscous with meat, vegetables, chickpeas, chips, and A fried hot green pepper on top.
The sauce's recipe:
olive oil, water
onion & garlic
spices: chili powder, turmeric, cumin, coriander, salt.
tomato pure
vegetable: potatoes, carrots, pumpkin, chickpeas
lamb meat (or fish, or dried octopus, or chicken): lamb meat is the traditional favourite for its rich flavour.
Heat the oil, fry the onions until golden brown, throw in the garlic, the spices and tomato puree and mix for a few minutes, and then add the meat and about half a litre of water and cover the saucepan with the lid and cook for at least half an hour. Then remove the lid and add the vegetable and the chickpeas to the sauce, make sure there is enough water but not to much so that the sauce comes out nice and thick, and place the steamer containing the couscous on top and cover with the lid and leave to cook for a further 15 or 20 minutes on a slow heat.
After that, take the couscous out of the steamer and pour into a large bowl and leave to cool for a few minutes, then sprinkle some olive oil and mix again, breaking the congealed clumps into fine soft grains of couscous and place back in the steamer for a further few minutes cooking.
To serve, put the couscous in a large bowl (if the whole family eating from one bowl) or serve small portions into plates, cover with the vegetable sauce (using a good ladle), place a piece of tender lamb on top of the sauce, then finally fry some finely chopped onions until golden and mix them with a bit more of cooked chickpeas and sprinkle the mixture on top of the sauce and the meat. Some people further place peeled boiled eggs between the lumps of lamb.
olive oil, water
onion & garlic
spices: chili powder, turmeric, cumin, coriander, salt.
tomato pure
vegetable: potatoes, carrots, pumpkin, chickpeas
lamb meat (or fish, or dried octopus, or chicken): lamb meat is the traditional favourite for its rich flavour.
Heat the oil, fry the onions until golden brown, throw in the garlic, the spices and tomato puree and mix for a few minutes, and then add the meat and about half a litre of water and cover the saucepan with the lid and cook for at least half an hour. Then remove the lid and add the vegetable and the chickpeas to the sauce, make sure there is enough water but not to much so that the sauce comes out nice and thick, and place the steamer containing the couscous on top and cover with the lid and leave to cook for a further 15 or 20 minutes on a slow heat.
After that, take the couscous out of the steamer and pour into a large bowl and leave to cool for a few minutes, then sprinkle some olive oil and mix again, breaking the congealed clumps into fine soft grains of couscous and place back in the steamer for a further few minutes cooking.
To serve, put the couscous in a large bowl (if the whole family eating from one bowl) or serve small portions into plates, cover with the vegetable sauce (using a good ladle), place a piece of tender lamb on top of the sauce, then finally fry some finely chopped onions until golden and mix them with a bit more of cooked chickpeas and sprinkle the mixture on top of the sauce and the meat. Some people further place peeled boiled eggs between the lumps of lamb.