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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.

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