Recipe: Appetizing Couscous and steamed vegetables (tamakfoult=masfouf)

Couscous and steamed vegetables (tamakfoult=masfouf). The meat and vegetables are arranged. This is our recipe for a vibrant vegan couscous, served with sautéed veggies. In this video you'll learn how to make a healthy, low-fat main course to be.

Couscous and steamed vegetables (tamakfoult=masfouf) The sides of the steamer basket should be in direct contact with the pot; this forces the steam up through. Couscous is a berber traditional North African dish of semolina (granules of durum wheat), which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. You can have Couscous and steamed vegetables (tamakfoult=masfouf) using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Couscous and steamed vegetables (tamakfoult=masfouf)

  1. It’s 1 of carrot.
  2. You need 1 of zucchini.
  3. Prepare 1 of onion.
  4. It’s 1 handful of green beans.
  5. Prepare 1 handful of peas.
  6. You need 1 of small potato.
  7. It’s 1 tablespoon of red pepper.
  8. It’s of Selt.
  9. Prepare 2 of kids of garlic.
  10. It’s 2 cubes of Salted fat with dried meat and salted at your choice.
  11. You need of Or 2 cubes as smoked and salted and dried meat.
  12. It’s 2 of eggs.
  13. Prepare of Grilled peppers for decoration.
  14. You need of tomato flower for decoration.
  15. Prepare of Parsley for decoration.

Couscous is a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco. After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere.

Couscous and steamed vegetables (tamakfoult=masfouf) instructions

  1. Cut the vegetables into small dice and the green beans in two and the onion in Julienne, the whole should form a beautiful Macedonia of vegetables, cook these vegetables in the steam I take care to superimpose them in layers, I start with the carrot and green beans and onions and peas for 10m after we put the rest of the zucchini vegetables and potatoes and leave another 10mn..
  2. We prepare the couscous: a measure of couscous and a measure of hot water and salt and a tablespoon of the oil and let 10 minutes absorb all the water and swell a little added a teaspoon of the mixed oil with your fingers and put it to cook on the vegetables in a couscoussier on a pot of boiling water, put the spices and the salted garlic and the fat in the middle of couscous, count 15mn of cooking from the couscous steam exhaust.
  3. .
  4. In a mixed bowl of vegetables and couscous and spices with tablespoon of olive oil and garnish with hard-boiled eggs and grilled peppers and company with a glass of laban or babeur..

Brown couscous with vegetables in Tunisia. Couscous was traditionally made from the hard part of the durum, the part of the grain Couscous and pasta have similar nutritional value, although pasta is usually more refined. Combine vegetable mixture, shrimp, couscous, tarragon, and dill together in a bowl. Season with salt, black pepper, and cayenne pepper. Shrimp and Vegetable Couscous. this link is to an external site that may or may not meet accessibility guidelines.

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