Couscous and steamed vegetables (tamakfoult=masfouf)
Couscous and steamed vegetables (tamakfoult=masfouf)

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare 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 bit tasty. This will be really delicious.

Couscous and steamed vegetables (tamakfoult=masfouf) is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Couscous and steamed vegetables (tamakfoult=masfouf) is something that I’ve loved my whole life.

Place back over the pot of vegetables, cover with a lid and wait until the couscous begins to steam again. Tip the couscous onto a large platter and spoon over the vegetables and a little stock. 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.

To begin with this recipe, we must 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):
  1. Get 1 carrot
  2. Prepare 1 zucchini
  3. Prepare 1 onion
  4. Take 1 handful green beans
  5. Prepare 1 handful peas
  6. Get 1 small potato
  7. Get 1 tablespoon red pepper
  8. Make ready Selt
  9. Get 2 kids of garlic
  10. Get 2 cubes Salted fat with dried meat and salted at your choice
  11. Take Or 2 cubes as smoked and salted and dried meat
  12. Take 2 eggs
  13. Prepare Grilled peppers for decoration
  14. Make ready tomato flower for decoration
  15. Get Parsley for decoration

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. Add broth; bring to a boil. Fluff with a fork and serve immediately.

Steps to make Couscous and steamed vegetables (tamakfoult=masfouf):
  1. 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.
  2. 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
  4. 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 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. Add a drizzle of olive oil, a pad of butter, and a little salt.

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