Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special 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 will be really delicious.
Hi everyone, this is the first of many videos to come, suscribe for more food prep videos, recipes and tips ! Also follow me on IG FB and Snapchat. Steaming the couscous makes each grain plump and tender without being wet, and therefore better suited for absorbing the tasty broth from the stew.
Couscous and steamed vegetables (tamakfoult=masfouf) is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Couscous and steamed vegetables (tamakfoult=masfouf) is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook couscous and steamed vegetables (tamakfoult=masfouf) using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Couscous and steamed vegetables (tamakfoult=masfouf):
- Get 1 carrot
- Take 1 zucchini
- Get 1 onion
- Make ready 1 handful green beans
- Get 1 handful peas
- Take 1 small potato
- Make ready 1 tablespoon red pepper
- Take Selt
- Prepare 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
- Make ready 2 eggs
- Get Grilled peppers for decoration
- Get tomato flower for decoration
- Prepare Parsley for decoration
Steamed Vegetable Buns, Steamed Vegetable Dumplings Healthy Steamed Vegetable Sauce Recipes. This couscous recipe is time-consuming but worth it. Transfer couscous to a steamer basket or a colander and set inside pot, making sure couscous is not touching water. The sides of the steamer basket should be in direct contact with the pot; this forces the steam up through.
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 exhaust1. 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.
The couscous is steamed three times and the vegetables and meat cooked until very tender. 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. Healthy food buddha bowl with beef steak, beans, couscous, avocado vegetables Ingredients for cooking turkey breast with couscous with vegetables and spices on a cutting board round on wooden rustic. Stir in the couscous, cover and rest for three minutes. Add the lemon zest, coriander and season to taste.
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