Salad with pork and couscous
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Musculature: Wash the meat, then wipe it with some napkins. Cut it into slices, about a finger thick. In a bowl, mix the yogurt with the mustard and oil, then add the salt, pepper, paprika and thyme. Put the meat in this mixture, turn well. Cover the meat bowl and let it cool for an hour.
After this time, heat a grill pan.
Brown the pieces of muscle on both sides, over a good heat, remove them on a plate when they are ready.
Put the water in a bowl, transfer it to the fire until it starts to boil. Pour the couscous into a bowl, sprinkle with salt, pepper, then pour boiling water. Mix well, cover with a lid. Allow to absorb all the liquid, but stir from time to time.
Washed salad, break it into pieces. Yellow pepper and kapia, peel the seeds, seeds and cut into larger cubes. Peel a squash, grate it and cut it into small pieces. Peeled cucumbers (or not) cut it in half lengthwise, then slice them. In a bowl, mix all the vegetables for the salad, then the couscous. Sprinkle with salt, pepper, squeeze the lemon juice, and finally sprinkle with salad oil. Stir gently.
Place a salad plate, pieces of muscle and serve. Enjoy your meal!
PS: You can put green onions and other vegetables in the salad, depending on what you like, you don't necessarily have to follow this recipe.
Rice with vegetables / BiryaniRice with vegetables / Biryani
Rice with vegetables / Biryani
- 350 g of brown rice
- 1 large clove of garlic
- 2 thin slices of fresh ginger with the peel
- 1 teaspoon of cinnamon, one of turmeric and one of cumin powder
- & frac12 teaspoon of pepper, & frac12 teaspoon of paprika
- 2 capsules of green cardamom
- 4 cloves
- 1 finely chopped onion
- & frac12 ardel cut the pieces
- 3 small carrots cut into small pieces
- 600 ml of boiled water
- 250 g green peas (fresh or frozen)
- 2 tablespoons olive oil
Preparation: Rice with vegetables / Biryani
Wash and clean the vegetables. Cut the peppers and carrots into pieces. Finely chop the onion, garlic and ginger.
Remove the cardamom seeds from the capsules. Grind them together with the cloves and mix with the rest of the spices.
In a saucepan, fry the onion, garlic and ginger for 5 minutes in hot oil.
Add the carrot and broth pieces and sauté together for 5 minutes.
Add the mixed spices and green peas. Stir and cook for 10 minutes.
Put the rice, mix everything for 2 minutes, pour in the water and add salt.
Bring to a boil, cover and reduce heat. Cook for 25-30 minutes. Check if you need water, mix and add, it all depends on the type of rice used.
Remove from the heat, uncover and allow to cool slightly before serving.