Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, couscous and steamed vegetables (tamakfoult=masfouf). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Couscous and steamed vegetables (tamakfoult=masfouf) is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Couscous and steamed vegetables (tamakfoult=masfouf) is something that I have loved my whole life.
In my quest for finding healthy foods to eat to help control my Diabetes, I have discovered just how easy it is to make our own salt free broth to cook with. 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.
To begin with this particular recipe, we must 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 it.
The ingredients needed to make Couscous and steamed vegetables (tamakfoult=masfouf):
- Prepare carrot
- Get zucchini
- Get onion
- Get green beans
- Prepare peas
- Make ready small potato
- Make ready red pepper
- Take Selt
- Make ready kids of garlic
- Get Salted fat with dried meat and salted at your choice
- Take Or 2 cubes as smoked and salted and dried meat
- Get eggs
- Get Grilled peppers for decoration
- Take tomato flower for decoration
- Make ready Parsley for decoration
The recipe here is as authentic as it gets. Meat or chicken is stewed with a variety of vegetables in ample broth generously seasoned with. Steamed vegetables — this is one of the easiest and quickest ways to get vegetables onto our plates. It's something we can do without needing to think about it too much or make too much effort.
Instructions to make Couscous and steamed vegetables (tamakfoult=masfouf):
- 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.
- 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
- 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.
Add the vegetables, cover and reduce the heat: Scatter the vegetables over the steamer basket. Steamed vegetables are a nutritious and quick choice for any dinner table. There are several methods to choose from Pick your vegetables. Though technically all vegetables can be steamed, certain vegetables steam better than others, and all of them steam at different rates. Couscous is a berber traditional North African dish of semolina (granules of durum wheat), which is cooked by steaming.
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