Guide to Make Couscous and steamed vegetables (tamakfoult=masfouf) in 13 Minutes for Family

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, couscous and steamed vegetables (tamakfoult=masfouf). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

The meat and vegetables are arranged. 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.

Couscous and steamed vegetables (tamakfoult=masfouf) is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Couscous and steamed vegetables (tamakfoult=masfouf) is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started 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 cook that.

The ingredients needed to make Couscous and steamed vegetables (tamakfoult=masfouf):

1. Take 1 carrot
2. Prepare 1 zucchini
3. Prepare 1 onion
4. Make ready 1 handful green beans
5. Take 1 handful peas
6. Take 1 small potato
7. Prepare 1 tablespoon red pepper
8. Get Selt
9. Make ready 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. Get 2 eggs
13. Prepare Grilled peppers for decoration
14. Get tomato flower for decoration
15. Prepare Parsley for decoration

In between steps I can work on other recipes, tidy up, or - my favorite - write a love letter. While using a couscousier would have been ideal, I managed to cobble together a perfect steaming device from my very own kitchen supplies. Meanwhile, bring the chicken stock to a boil in a small saucepot. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil.

Instructions 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.

The couscous absorbs the fragrant steam from the ingredients being cooked below to become light and fluffy. 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. 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.

So that’s going to wrap it up for this exceptional food couscous and steamed vegetables (tamakfoult=masfouf) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!