Kofta couscous and merguez

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  Preparation:2 hours
• Cooking time:1h30
• Complexity:Medium

Ingredients for 6 to 8 people

For the Kefta

• 800 gr of minced beef
• 1 onion
• 1 clove of garlic
• 1 handful of flat-leaf parsley
• 1 handful of cilantro
• 1 egg
• 2 teaspoons of ras-el-hanout
• Salt and ground pepper
• A few spoonfuls of flour
• Olive oil

For the honey grapes

• 1 bag of golden raisins
• 2 tablespoons of honey
• 1 teaspoon of cinnamon

For the couscous

• merguez
• 600 g medium semolina
• 6 carrots, 4 turnips, 1 onion, 5 courgettes, 3 stalks of celery
• 125 g canned chickpeas
• 1 tbsp. at s. tomato puree
• 1 tbsp. at s. of ras-el-hanout
• 1 tbsp. at s. sweet pepper powder
• 1 stock tablet
• 60 g of butter, salt, pepper
• 1 onion, 2 cloves of garlic
• 1 dose of saffron
• 10 cl of olive oil, salt, pepper

Preparing the grapes with honey (the day before)

Mix honey, raisins and cinnamon. Heat gently, without bringing to the boil. Turn off and let cool with a lid.

Preparing the meatballs

Peel the onion and coarsely chop it. Peel and degerm the garlic clove. Wash and stem the parsley and coriander.

Finely chop with an electric food processor (do not puree). In a bowl place the ground beef. Add minced onion, garlic and parsley. Add 2 level teaspoons of 35 spices and half a teaspoon of salt. Mix well. Add the egg. Mix to have a homogeneous stuffing. Set aside and film in the refrigerator for at least half an hour so that the aromas permeate the meat well (the stuffing will be easier to shape).

In a plate put a little flour. Flour a hand. Using a spoon, scoop out some of the stuffing and shape into a ball the size of an egg. Roll the dumpling in the flour and set aside on a plate. You can shape about 20 dumplings.

In a large skillet, brown the meatballs in olive oil over medium heat, rolling them regularly for 6 to 7 minutes. Book them in a dish.

Couscous preparation

Pour the semolina into a bowl, cover with cold water and drain. Spread it on a dish, add 2 teaspoons of salt. Shake and leave to rest for 30 minutes under a damp cloth.

Meanwhile, peel the carrots and turnips. Peel and thinly slice the onion, brown it in oil in the bottom of a couscoussier. Add the tomato puree, chilli and ras-el-hanout.

Moisten with 2.5 l of water and add the stock tablet. Bring to a simmer over high heat, stirring. Reduce the heat, add the turnips, carrots and chopped celery, saffron, salt and pepper.

Pour the semolina into the couscoussier basket and place on the pot. Leave to cook for 20 minutes then, off the heat, sprinkle the semolina with cold water. Add the butter and mix well. Leave the pot on the fire.

Return the semolina to the pot, add the chickpeas and the zucchini into pieces. Cook for 20 minutes.

Place the semolina on a dish. Surround with the vegetables, the keftas and the grilled merguez. Present the honey raisins in a separate bowl. Serve hot.