Chlii Couscous – K’seksu Chlii

Rinse the semolina and drain quickly. Spread evenly by hand on a large plate to separate the grains.

For the clear soup, pour water in the lower part of a couscous cooking pot form. Season with the paprika, pepper, saffron and salt. Add the chili and onions (1) and let it all boil together. Cut the cabbage into pieces. When the water boils, take out the chili and put it aside. Add the cabbage. Put the semolina in the upper part of the pot form 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 tiny bit of oil and then a tiny bit of water to separate the grains. gradually add the remaining oil and water: Oil and water should be evenly distributed at the end. Let the semolina stand until the water is completely absorbed.

In the meantime, remove the broad beans from their shells. Remove the peel from the carrots and potatoes and cut them into pieces. Chop the onions (2). Add the beans, the carrots, the potatoes, the onions, the quartered tomatoes and the chilies cut into pieces to the clear soup. If necessary, add water. Put the semolina for the second time in the upper part of the pot form and bring the clear soup to boil. As soon as a lot of steam comes out, add the semolina for a second time.

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