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| how to make moroccan couscous with vegetables recipe |
Couscous: is a Bedouin North African dish of small steamed balls ofsemolina, usually served with a stew spooned on top. Couscous is a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco, Mauritania and Libya and to a lesser extent in the Middle East and Trapani in Sicily. It is also the uncooked semolina balls.
Ingredients
500g medium couscous
Chicken or breast or beef or sheep
Pumpkin medium-sized
4 grains of turnip
5 grains of carrots
2 hot pepper grains
3 grains of Pat
Fresh coriander
Two liters of water
50 g butter
Maggie cubic
Saffron Yellow
Salt and black pepper
Homs love for decorating
Cup oil
How to prepare
- Put the couscous in a bowl and add him a quarter cup oil and a glass of water and we move our hands so you do not become lumpy and leave it aside.
- Cut all vegetables into cubes average, except for the red pumpkin seed are divided into 4 pieceshot pepper, we put it as it is.
- Wash chicken with vinegar and lemon and salt, then add the chicken to the vegetables.
- Keep the pot in which we put two liters of water and add the vegetables, chicken and spices and put it own refinery steam and put the couscous.
- After 15 minutes remove the couscous and return to the pot, and we the same as the first way, but with a spoon because it is hot we move couscous well so you do not become lumpy resonates for the refinery and leave it for 35 minutes and re-last stage but change the oil, with butter and we slide and resonates for the refinery and let it 30/25 minutes, and if it was giving up meat for more.
- Finally, put the couscous and make a gap in it and put the vegetables over the chicken broth and a little in order to become what the whole broth and put gravy and we decorate it with cooked chickpeas and Enjoy your meal
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