{"id":62424,"date":"2019-06-16T17:14:22","date_gmt":"2019-06-16T17:14:22","guid":{"rendered":""},"modified":"2019-06-16T17:14:22","modified_gmt":"2019-06-16T17:14:22","slug":"couscous-vegetarien-la-recette-de-cyril-aouizerate","status":"publish","type":"post","link":"https:\/\/harissa.com\/news-wp\/couscous-vegetarien-la-recette-de-cyril-aouizerate\/","title":{"rendered":"Couscous v\u00e9g\u00e9tarien\u00a0: la recette de Cyril Aouizerate"},"content":{"rendered":"
\n

Couscous v\u00e9g\u00e9tarien : la recette de Cyril Aouizerate<\/p>\n

Des l\u00e9gumes de saison mijot\u00e9s longuement avec un oignon, des pois chiches et des tomates, accompagn\u00e9s de grains de couscous bien gonfl\u00e9s. Une recette simple et g\u00e9n\u00e9reuse qui invite au partage.<\/p>\n

Par Camille Labro  <\/p>\n<\/header>\n

 <\/p>\n

Temps de pr\u00e9paration : <\/strong>25 min<\/p>\n

Temps de cuisson : <\/strong>2 heures<\/p>\n

Difficult\u00e9 : <\/strong>facile<\/p>\n

Ingr\u00e9dients pour 6 \u00e0 8 personnes<\/h2>\n
    \n
  • 500 g de couscous fin<\/li>\n
  • 1 verre d\u2019eau froide<\/li>\n
  • 3 carottes<\/li>\n
  • 3 courgettes<\/li>\n
  • 3 navets (ou, selon la saison, panais, courge butternut, blettes, \u00e9pinards)<\/li>\n
  • 250 g de pois chiches (tremp\u00e9s une nuit s\u2019ils sont secs)<\/li>\n
  • 1 gros oignon<\/li>\n
  • 6 tomates bien m\u00fbres en pur\u00e9e<\/li>\n
  • 2 c. \u00e0 s. de concentr\u00e9 de tomate<\/li>\n
  • Huile de tournesol ou de colza<\/li>\n
  • Poivre, 2 c. \u00e0 c. de sel<\/li>\n<\/ul>\n
     <\/section>\n

    Etape 1 : la cuisson de la graine<\/h2>\n

    Dans un grand saladier, m\u00e9langer le couscous avec le sel et l\u2019eau, laisser gonfler jusqu\u2019\u00e0 ce que le couscous ait s\u00e9ch\u00e9, \u00e9grener entre les doigts. Transf\u00e9rer la graine dans la passoire d\u2019un couscoussier et le faire cuire \u00e0 la vapeur 20 minutes environ.<\/p>\n

    Etape 2 : la confection de la sauce<\/h2>\n

    Dans un grand faitout ou une Cocotte-Minute, peler et \u00e9mincer l\u2019oignon, le faire revenir dans 2 \u00e0 3 cuiller\u00e9es d\u2019huile, ajouter les pois chiches, les carottes et les navets pel\u00e9s coup\u00e9s en gros tron\u00e7ons. Les autres l\u00e9gumes (qui cuisent plus vite) seront ajout\u00e9s en milieu de cuisson (courge, panais, blettes) ou peu avant la fin (courgettes en gros cubes, \u00e9pinards). Ajouter les tomates et le concentr\u00e9, couvrir d\u2019eau (au moins 1,5 l), saler, poivrer. Porter \u00e0 \u00e9bullition, puis r\u00e9duire \u00e0 feu doux et laisser mijoter 2 h (1\/2 h pour une Cocotte-Minute).<\/p>\n

    Etape 3 : la pr\u00e9paration de la graine<\/h2>\n

    Pendant ce temps, reverser le couscous dans le saladier. Ajouter 2 cuiller\u00e9es d\u2019huile (ou de beurre) et remuer lentement, pour que le couscous ti\u00e9disse et que les grains s\u2019ouvrent. Remettre dans la passoire du couscoussier et r\u00e9p\u00e9ter l\u2019op\u00e9ration deux fois en rempla\u00e7ant l\u2019huile par de l\u2019eau pour que le couscous gonfle. Apr\u00e8s le dernier passage en passoire, remuer vigoureusement une derni\u00e8re fois.<\/p>\n

    Go\u00fbter et ajuster la sauce, la servir avec le couscous parsem\u00e9 de quelques feuilles de persil plat. Accompagner \u00e9ventuellement d\u2019une salade.<\/p>\n

     <\/section>\n

    \u00ab De l\u2019amour \u00e0 l\u2019\u00e9tat brut \u00bb<\/h2>\n

    Issu d\u2019une famille juive s\u00e9farade originaire de Constantine, l\u2019entrepreneur Cyril Aouizerate, cofondateur des premiers Mama Shelters avant de lancer les Mobs H\u00f4tels, attribue son go\u00fbt pour la cuisine \u00e0 ses racines alg\u00e9riennes. Sa recette de couscous, il la doit \u00e0 sa grand-m\u00e8re : \u00ab Le vendredi, pour shabbat, nous allions d\u00eener chez ma grand-m\u00e8re. Et ma grand-m\u00e8re \u00e9tait une cuisini\u00e8re et une h\u00f4tesse merveilleuse. Toute la famille se retrouvait chez elle, autour d\u2019un d\u00e9licieux couscous, qui \u00e9voluait au fil des saisons et des l\u00e9gumes disponibles. Parfois, nous \u00e9tions plus de cinquante \u00e0 nous rassembler dans son modeste deux-pi\u00e8ces. Dans ma famille, le couscous a toujours \u00e9t\u00e9 le liant, le symbole de la f\u00eate et le plat de shabbat (o\u00f9 l\u2019on n\u2019a pas le droit de toucher aux fourneaux) puisqu\u2019il pouvait \u00eatre pr\u00e9par\u00e9 \u00e0 l\u2019avance et r\u00e9chauff\u00e9. Cela repr\u00e9sentait beaucoup de travail, mais pour ma grand-m\u00e8re, c\u2019\u00e9tait toujours naturel, simple, g\u00e9n\u00e9reux. C\u2019\u00e9tait de l\u2019amour \u00e0 l\u2019\u00e9tat brut, sans rien attendre en retour. \u00bb<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Couscous v\u00e9g\u00e9tarien : la recette de Cyril Aouizerate Des l\u00e9gumes de saison mijot\u00e9s longuement avec un oignon, des pois chiches et des tomates, accompagn\u00e9s de grains de couscous bien gonfl\u00e9s. Une recette simple et g\u00e9n\u00e9reuse qui invite au partage. Par Camille Labro     Temps de pr\u00e9paration : 25 min Temps de cuisson : 2 heures Difficult\u00e9 : facile Ingr\u00e9dients pour 6 \u00e0 8 personnes 500 g… <\/p>\n","protected":false},"author":1,"featured_media":62425,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-62424","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"\nCouscous v\u00e9g\u00e9tarien\u00a0: la recette de Cyril Aouizerate | HARISSA.COM<\/title>\n<meta name=\"description\" content=\"Couscous v\u00e9g\u00e9tarien : la recette de Cyril Aouizerate Des l\u00e9gumes de 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