Today, Philippe Etchebest tackles an emblematic recipe of Maghreb gastronomy: couscous. Here, the chef has chosen to prepare it exclusively with vegetables. Here is his method.
“This is the French people’s favorite recipe and you’ve also asked me for it a lot,” begins Philippe Etchebest. In a video published on his eponymous YouTube channel, the chef shared his favorite version of couscous. No more meat, he decided to simply enhance the emblematic vegetables of this Maghreb specialty. “It’s an easy and inexpensive everyday recipe,” proclaims the chef. It would therefore be a shame not to try this recipe. In addition, with the temperatures dropping, this preparation will allow you to bring a little sunshine to your plate. For many, this recipe for couscous, Philippe Etchebest style, will also bring back many memories. “This recipe reminds me of the one my father used to make for us when we were children, it was extraordinary,” he said. Now it’s your turn to play!
Ingredients for 6 people
150 g dried chickpeas
500 g of carrots
500 g turnips
500 g de courgettes
700 g celery
2 tbsp couscous spices
Butter
1 tsp harissa
Cinnamon
Star anise
You ras el-hanout
50 g of medium semolina
100 g of raisins
Olive oil
50 g of mint
50 g coriander
How to reproduce…
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