As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
“8 portions of ingredients for tomato broth: 2 tablespoons of extra virgin olive oil, 1 onion cut into 1-inch pieces, 2 finely chopped garlic cloves, 2 carrots cut into 1-inch pieces, 2 teaspoons of harissa paste, 1 teaspoon of sweet pepper, 1 tablespoon of tomato paste, a pinch of saffron, 3 tomatoes cut into 1-inch pieces, 6 flat parsley leaves, 4 fresh thyme branches, 1 cinnamon stick, 2 teaspoons of coarse salt, 1 teaspoon of cracked black pepper. For couscous: 2 cups of couscous, 2 teaspoons of olive oil, 1 teaspoon of coarse salt, 1/4 cup of golden raisins. For vegetables: 1/2 pound of baby zucchini, blanched and kept warm, 1/2 pound of yellow baby pattypan squash, blanched and kept warm, 4 small turnips, halved, blanched and kept warm, 3 white carrots, cut into 3-inch pieces, blanched and kept warm, 1 pound of baby carrots, halved lengthwise, blanched and kept warm, 1 cup of pearl onions, blanched and kept warm, preserved lemon pieces for serving. Directions: 1. Make tomato broth: Heat olive oil in a medium-sized pot over medium-high heat. Add onion, garlic, and carrots. Cook the mixture occasionally until it becomes tender for about 5 minutes. Stir in harissa paste, sweet pepper, tomato paste, saffron, and tomatoes. Add 5 cups of water, parsley, thyme, cinnamon, salt, and peppercorns. Bring to a boil. Reduce heat and leave on low heat for 1 hour. Strain and set aside. 2. Make couscous: Bring 2 cups of water to a boil in a medium-sized pot. Add couscous, olive oil, salt, and raisins. Cover the pot with two pieces of cotton cloth with a lid. Remove from heat and let sit for 5 minutes. 3. Use a fork to fluff the couscous and place it in the center of a large shallow bowl. Arrange the vegetables around the couscous and
27.04.2023 @ 05:21
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
“8 portions of ingredients for tomato broth: 2 tablespoons of extra virgin olive oil, 1 onion cut into 1-inch pieces, 2 finely chopped garlic cloves, 2 carrots cut into 1-inch pieces, 2 teaspoons of harissa paste, 1 teaspoon of sweet pepper, 1 tablespoon of tomato paste, a pinch of saffron, 3 tomatoes cut into 1-inch pieces, 6 flat parsley leaves, 4 fresh thyme branches, 1 cinnamon stick, 2 teaspoons of coarse salt, 1 teaspoon of cracked black pepper. For couscous: 2 cups of couscous, 2 teaspoons of olive oil, 1 teaspoon of coarse salt, 1/4 cup of golden raisins. For vegetables: 1/2 pound of baby zucchini, blanched and kept warm, 1/2 pound of yellow baby pattypan squash, blanched and kept warm, 4 small turnips, halved, blanched and kept warm, 3 white carrots, cut into 3-inch pieces, blanched and kept warm, 1 pound of baby carrots, halved lengthwise, blanched and kept warm, 1 cup of pearl onions, blanched and kept warm, preserved lemon pieces for serving. Directions: 1. Make tomato broth: Heat olive oil in a medium-sized pot over medium-high heat. Add onion, garlic, and carrots. Cook the mixture occasionally until it becomes tender for about 5 minutes. Stir in harissa paste, sweet pepper, tomato paste, saffron, and tomatoes. Add 5 cups of water, parsley, thyme, cinnamon, salt, and peppercorns. Bring to a boil. Reduce heat and leave on low heat for 1 hour. Strain and set aside. 2. Make couscous: Bring 2 cups of water to a boil in a medium-sized pot. Add couscous, olive oil, salt, and raisins. Cover the pot with two pieces of cotton cloth with a lid. Remove from heat and let sit for 5 minutes. 3. Use a fork to fluff the couscous and place it in the center of a large shallow bowl. Arrange the vegetables around the couscous and