Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, couscous and steamed vegetables (tamakfoult=masfouf). One of my favorites food recipes. This time, I am going to make it a bit unique. 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. The meat and vegetables are arranged.
Couscous and steamed vegetables (tamakfoult=masfouf) is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Couscous and steamed vegetables (tamakfoult=masfouf) is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. 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):
- Prepare 1 carrot
- Prepare 1 zucchini
- Prepare 1 onion
- Make ready 1 handful green beans
- Prepare 1 handful peas
- Take 1 small potato
- Take 1 tablespoon red pepper
- Make ready Selt
- Make ready 2 kids of garlic
- Prepare 2 cubes Salted fat with dried meat and salted at your choice
- Prepare Or 2 cubes as smoked and salted and dried meat
- Take 2 eggs
- Prepare Grilled peppers for decoration
- Make ready tomato flower for decoration
- Get Parsley for decoration
It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco. Turns out making steamed couscous isn't as complicated as I expected. In between steps I can work on other recipes, tidy up, or - my favorite - write a love letter.
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.
While using a couscousier would have been ideal, I managed to cobble together a perfect steaming device from my very own kitchen supplies. 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. Monitor spinach and other leafy vegetables. Combine vegetable mixture, shrimp, couscous, tarragon, and dill together in a bowl.
So that’s going to wrap this up for this exceptional food couscous and steamed vegetables (tamakfoult=masfouf) recipe. Thank you very much for reading. I’m sure you will make this at home. There is 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, friends and colleague. Thanks again for reading. Go on get cooking!
