Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special 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.
Hi everyone, this is the first of many videos to come, suscribe for more food prep videos, recipes and tips ! Also follow me on IG FB and Snapchat. Steaming the couscous makes each grain plump and tender without being wet, and therefore better suited for absorbing the tasty broth from the stew.
Couscous and steamed vegetables (tamakfoult=masfouf) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Couscous and steamed vegetables (tamakfoult=masfouf) is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. 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):
- Get 1 carrot
- Take 1 zucchini
- Take 1 onion
- Get 1 handful green beans
- Prepare 1 handful peas
- Prepare 1 small potato
- Take 1 tablespoon red pepper
- Prepare Selt
- Make ready 2 kids of garlic
- Get 2 cubes Salted fat with dried meat and salted at your choice
- Get Or 2 cubes as smoked and salted and dried meat
- Get 2 eggs
- Take Grilled peppers for decoration
- Prepare tomato flower for decoration
- Get Parsley for decoration
Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Tunisians treasure a couscous dish served with a vegetable stew, typically a mix of root veggies and squashes. They, often add Steaming couscous will yield much, much more than dumping it in boiling water.
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 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 is the end of my rant! The Best Steamed Vegetables Vegan Recipes on Yummly Steamed Vegetable Buns, Steamed Vegetable Dumplings (zhēngjiǎo), Vegan Instant Pot Steamed Vegetable Dumplings. cauliflower, frozen peas, veggies, chickpeas, couscous, green cabbage.
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