Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, couscous and steamed vegetables (tamakfoult=masfouf). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Couscous and steamed vegetables (tamakfoult=masfouf) is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. 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 fantastic.
To begin with this recipe, we have to first prepare a few components. You can have couscous and steamed vegetables (tamakfoult=masfouf) using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Couscous and steamed vegetables (tamakfoult=masfouf):
- Prepare carrot
- Get zucchini
- Take onion
- Take green beans
- Get peas
- Take small potato
- Get red pepper
- Prepare Selt
- Take kids of garlic
- Take Salted fat with dried meat and salted at your choice
- Get Or 2 cubes as smoked and salted and dried meat
- Get eggs
- Take Grilled peppers for decoration
- Prepare tomato flower for decoration
- Prepare Parsley for decoration
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. Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains such as rice.
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 usually steamed several times until it is very fluffy and pale in color. It is then sprinkled with almonds, cinnamon and sugar. 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. This can be done using a vegetable steamer or a regular.
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 at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
