Couscous and steamed vegetables (tamakfoult=masfouf)
Couscous and steamed vegetables (tamakfoult=masfouf)

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, couscous and steamed vegetables (tamakfoult=masfouf). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Couscous and steamed vegetables (tamakfoult=masfouf) is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Couscous and steamed vegetables (tamakfoult=masfouf) is something which I’ve loved my entire life. They’re nice and they look wonderful.

Discover how to steam delicious couscous in a couscoussier using traditional Moroccan techniques. The meat and vegetables are arranged on top, and more broth is poured. COUSCOUS OR MAFTOUL —– it has a rice-like appearance, it is actually made of semolina and wheat flour that is steamed.

To get started with this particular recipe, we have to prepare a few ingredients. You can have couscous and steamed vegetables (tamakfoult=masfouf) using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Couscous and steamed vegetables (tamakfoult=masfouf):
  1. Make ready 1 carrot
  2. Prepare 1 zucchini
  3. Prepare 1 onion
  4. Take 1 handful green beans
  5. Take 1 handful peas
  6. Make ready 1 small potato
  7. Prepare 1 tablespoon red pepper
  8. Take Selt
  9. Get 2 kids of garlic
  10. Prepare 2 cubes Salted fat with dried meat and salted at your choice
  11. Make ready Or 2 cubes as smoked and salted and dried meat
  12. Take 2 eggs
  13. Take Grilled peppers for decoration
  14. Take tomato flower for decoration
  15. Take Parsley for decoration

To serve the couscous is heaped onto a large serving plate and This is a couscousiere - a steaming pan used to cook the couscous and vegetables and/or meat together. This is the end of my rant! Couscous (Berber: ⵙⵉⴽⵙⵓ, Seksu) is a North African dish of small steamed balls of semolina, usually served with a stew spooned on top. The couscous that is sold in most Western supermarkets has been pre-steamed and dried.

Instructions to make Couscous and steamed vegetables (tamakfoult=masfouf):
  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
  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.

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. It's made with whole wheat couscous and has lentils for protein, plus a healthy serving of vegetables including red onion, mushrooms and tomatoes. This couscous with lentils and vegetables can be served as a single vegetarian meal or as a side dish for two.

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