Chickpea Couscous with Raisins

K’seksu maa homus oe zbib

Note: start the day before.

Soak the chickpeas in enough cold water for one night.

A day later, rinse the couscous gris and drain quickly. Spread evenly by hand on a large platter to separate the grains.

For the clear soup, add salted water (1) to the bottom of a couscous- cooking pot form. Add the chicken, chickpeas, quartered onions (1) and butter. Season with pepper and saffron.

Form the semolina in the upper part of the pot and let the clear soup bubble up. When steam comes out of the pot, steam the semolina for half an hour.

Take out the semolina and again spread it evenly on the plate. Moisten and loosen with a little bit of oil and then a little bit of the water (2) to separate the grains. gradually add the remaining oil and water (2): Oil and water should be evenly distributed at the end. Let the semolina stand until

the water is completely absorbed.

The semolina for the second time in the upper part of the pot form. If necessary, add water to the clear soup. Let the clear soup bubble up and steam the semolina. As soon as a lot of steam comes out, take it out repeatedly and spread it evenly on the plate. Sprinkle with salt (1) and add the butter in flakes. Loosen the semolina to separate the grains and evenly distribute the butter and salt.

The H

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