Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, couscous and steamed vegetables (tamakfoult=masfouf). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Couscous and steamed vegetables (tamakfoult=masfouf) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Couscous and steamed vegetables (tamakfoult=masfouf) is something that I’ve loved my whole life.
The meat and vegetables are arranged. In my quest for finding healthy foods to eat to help control my Diabetes, I have discovered just how easy it is to make our own salt free broth to cook with. Couscous is a berber traditional North African dish of semolina (granules of durum wheat), which is cooked by steaming.
To begin with this particular recipe, we must prepare a few components. You can have 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
- Make ready 1 zucchini
- Prepare 1 onion
- Get 1 handful green beans
- Get 1 handful peas
- Take 1 small potato
- Get 1 tablespoon red pepper
- Make ready Selt
- Get 2 kids of garlic
- Make ready 2 cubes Salted fat with dried meat and salted at your choice
- Get Or 2 cubes as smoked and salted and dried meat
- Prepare 2 eggs
- Take Grilled peppers for decoration
- Get tomato flower for decoration
- Take 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. 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.
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.
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. Monitor spinach and other leafy vegetables. It's made with whole wheat couscous and has lentils for protein, plus a healthy serving of vegetables including red onion, mushrooms and tomatoes.
So that is going to wrap this up with this exceptional food couscous and steamed vegetables (tamakfoult=masfouf) recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
