Hey everyone, hope you are having an amazing day today. Today, I will show you a way 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 unique. This is gonna smell and look delicious.
Add broth; bring to a boil. Fluff with a fork and serve immediately. Place back over the pot of vegetables, cover with a lid and wait until the couscous begins to steam again.
Couscous and steamed vegetables (tamakfoult=masfouf) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Couscous and steamed vegetables (tamakfoult=masfouf) is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook 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):
- Get 1 carrot
- Make ready 1 zucchini
- Get 1 onion
- Make ready 1 handful green beans
- Take 1 handful peas
- Get 1 small potato
- Make ready 1 tablespoon red pepper
- Prepare Selt
- Take 2 kids of garlic
- Take 2 cubes Salted fat with dried meat and salted at your choice
- Make ready Or 2 cubes as smoked and salted and dried meat
- Prepare 2 eggs
- Prepare Grilled peppers for decoration
- Get tomato flower for decoration
- Make ready Parsley for decoration
At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Return the couscous to the baking sheet and spread it out again, breaking the lumps with a fork, and let cool until just manageable. Couscous and steamed vegetables (tamakfoult=masfouf) #mycookbook it is an old traditional Algerian recipe made with leftover vegetables from the weekend like al paella in Spain with the rest of the meats but this simple and quick recipe and above all healthy with olive oil.
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.
Sweet, salty, savory, and spicy all blend together seamlessly. Couscous is often the starch of choice in a North African meal. Here, I've developed a vegetarian couscous entree that is savory and slightly sweet with a hint of spice. Dried fruits, cinnamon, and harissa simmer together with vegetables and savory chickpeas. To start, bring the cooking liquid (preferably a flavorful chicken or vegetable broth) to a boil in a medium pot.
So that’s going to wrap it up for this special food couscous and steamed vegetables (tamakfoult=masfouf) recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
