Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, couscous and steamed vegetables (tamakfoult=masfouf). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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. Discover how to steam delicious couscous in a couscoussier using traditional Moroccan techniques.
Couscous and steamed vegetables (tamakfoult=masfouf) is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Couscous and steamed vegetables (tamakfoult=masfouf) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have couscous and steamed vegetables (tamakfoult=masfouf) using 15 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Couscous and steamed vegetables (tamakfoult=masfouf):
- Make ready carrot
- Take zucchini
- Take onion
- Take green beans
- Get peas
- Take small potato
- Make ready red pepper
- Prepare Selt
- Prepare kids of garlic
- Prepare Salted fat with dried meat and salted at your choice
- Take Or 2 cubes as smoked and salted and dried meat
- Prepare eggs
- Prepare Grilled peppers for decoration
- Get tomato flower for decoration
- Get Parsley for decoration
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. This is the end of my rant! Steaming softens vegetables while maintaining most of their nutrients, especially water-soluble compounds that are easily damaged by heat. According to FoodReference.com, most vegetables require no more than five minutes to steam thoroughly.
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.
Monitor spinach and other leafy vegetables. Brown couscous with vegetables in Tunisia. Couscous was traditionally made from the hard part of the durum, the part of the grain Couscous and pasta have similar nutritional value, although pasta is usually more refined. Combine vegetable mixture, shrimp, couscous, tarragon, and dill together in a bowl. Season with salt, black pepper, and cayenne pepper.
So that’s going to wrap it up with this exceptional food couscous and steamed vegetables (tamakfoult=masfouf) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
