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We hope you got benefit from reading it, now let’s go back to couscous and steamed vegetables (tamakfoult=masfouf) recipe. You can cook couscous and steamed vegetables (tamakfoult=masfouf) using 15 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Couscous and steamed vegetables (tamakfoult=masfouf):
- Use 1 carrot
- Get 1 zucchini
- Provide 1 onion
- Provide 1 handful green beans
- Provide 1 handful peas
- Get 1 small potato
- Provide 1 tablespoon red pepper
- Prepare Selt
- You need 2 kids of garlic
- Prepare 2 cubes Salted fat with dried meat and salted at your choice
- Provide Or 2 cubes as smoked and salted and dried meat
- You need 2 eggs
- Take Grilled peppers for decoration
- You need tomato flower for decoration
- Take Parsley for decoration
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.
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. 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. Couscous is a berber traditional North African dish of semolina (granules of durum wheat), which is cooked by steaming.
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