Couscous royal express "a fake one"
I was trying during a beautiful evening of confinement to pass leftovers. Finally, this recipe was so delicious that I thought I had to share it with you. Not in the rules of the art of a real good royal couscous, but so simple and so good!!
For 4 people
1/2 chickpea cane
2 carrots, cut into pieces (the shape you like!!)
1 leek, chopped
3 cloves of garlic, finely chopped
1 tomato, finely diced
2 tbsp. mix table Souks of Marrakech by Madame Germaine
700 ml chicken broth
1/3 cup raisins
3/4 cup medium couscous
Merguez sausages
1/2 cup blanched almonds
In a skillet over medium heat, start cooking the merguez sausages. Cook them in a little oil.
Meanwhile, in a saucepan over medium heat, sauté the leek and carrots for 3-4 minutes. Add the garlic, sauté for 1 minute. Add the tomato, then cook for another minute. Add the raz-el-hanout and mix well.
Pour the broth and raisins into the saucepan, bring to a boil. When it boils, lower the heat and add the couscous. Cover and wait about 3 minutes. The couscous should have absorbed the liquid and be tender.
While the couscous cooks, fry your almonds. Heat a small saucepan over medium-high heat. Put a good amount of oil in it (so that it completely covers the bottom of the pan). When it is slightly smoking, add the blanched almonds and stir constantly, until a nice golden color (Be careful not to brown them too much, the taste will become bitter!). Drain the oil afterwards by passing them through a sieve.
To assemble, place your couscous on a large plate, and put merguez sausage and fried almonds on top.