Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, couscous and steamed vegetables (tamakfoult=masfouf). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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. 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.
Couscous and steamed vegetables (tamakfoult=masfouf) is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Couscous and steamed vegetables (tamakfoult=masfouf) is something that I have loved my entire life.
To begin with this recipe, we have to first 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):
- Make ready 1 carrot
- Make ready 1 zucchini
- Make ready 1 onion
- Get 1 handful green beans
- Take 1 handful peas
- Prepare 1 small potato
- Make ready 1 tablespoon red pepper
- Prepare Selt
- Get 2 kids of garlic
- Get 2 cubes Salted fat with dried meat and salted at your choice
- Take Or 2 cubes as smoked and salted and dried meat
- Get 2 eggs
- Get Grilled peppers for decoration
- Prepare tomato flower for decoration
- Get Parsley for decoration
It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco. Meanwhile, bring the chicken stock to a boil in a small saucepot. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil.
Steps 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.
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. Can every vegetable be steamed and served? Many cooks think the answer is yes.
So that’s going to wrap this up for this exceptional food couscous and steamed vegetables (tamakfoult=masfouf) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
