Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, couscous and steamed vegetables (tamakfoult=masfouf). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
COUSCOUS OR MAFTOUL —– it has a rice-like appearance, it is actually made of semolina and wheat flour that is steamed. Fruit, vegetables, and meats are all used as additions in couscous dishes, making it an excellent main or side dish that can please just about any palate. The meat and vegetables are cooked in a sauce, while the couscous is steamed and flavored with clarified butter.
Couscous and steamed vegetables (tamakfoult=masfouf) is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Couscous and steamed vegetables (tamakfoult=masfouf) is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. 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 1 carrot
- Get 1 zucchini
- Take 1 onion
- Prepare 1 handful green beans
- Make ready 1 handful peas
- Prepare 1 small potato
- Get 1 tablespoon red pepper
- Take Selt
- Take 2 kids of garlic
- Get 2 cubes Salted fat with dried meat and salted at your choice
- Get Or 2 cubes as smoked and salted and dried meat
- Prepare 2 eggs
- Prepare Grilled peppers for decoration
- Make ready tomato flower for decoration
- 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 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.
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.
Couscous is a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco. Turns out making steamed couscous isn't as complicated as I expected. In between steps I can work on other recipes, tidy up, or - my favorite - write a love letter. While using a couscousier would have been ideal, I managed to cobble together a perfect steaming device from my very own kitchen supplies. This couscous recipe is time-consuming but worth it.
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