*********From Wikipedia sources...*********
According to Charles Perry, couscous originated
among the Berbers of Algeria and Morocco between the 11th century and 13th century, sometime between the end of the Zirid dynasty and the rise of the Almohad Caliphate.[11] The historian Hady Roger Idris noted that couscous is attested in the Hafsid era, but not in the Zirid era.[13] Food historian Lucie Bolens believes couscous originated several millennia earlier, during the reign of Masinissa in the ancient kingdom called Numidia in present-day Algeria.[14][15]
Known in France since the 16th century, it was integrated into French cuisine at the beginning of the 20th century, via the French colonial Empire and the Pieds-Noirs of Algeria. The oldest known traces of couscoussiers are found in graves from the 3rd century BC, from the time of berber king Masinissa of Numidia (in present-day northern Algeria), one of cradles of wheat cultivation.[Wikipedia source]*************
Ingredients:
Couscous with lamb 🐑 and white sauce,Carrots squash and
For your sauce:
3big onions 🧅
5 pieces of lamb 🐑
5 squash
5big carrots 🥕
Turnip is very suitable for the recipe but I didn’t have any
5 tbsp of oil
2tsp of salt
1tsp of black pepper
1tsp of cinnamon
For your couscous:
1pond of couscous
2 cups of water:use the first one when you steam your couscous for the first time and the second one in the second time
1/2 cup of oil:use the first half when you steam your couscous for the first time and the second half in the second time
chickpeas cooked before
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Note:use medium size couscous is required
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