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Couscous and steamed vegetables (tamakfoult=masfouf)
Couscous and steamed vegetables (tamakfoult=masfouf)

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We hope you got insight from reading it, now let’s go back to couscous and steamed vegetables (tamakfoult=masfouf) recipe. To cook couscous and steamed vegetables (tamakfoult=masfouf) you need 15 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Couscous and steamed vegetables (tamakfoult=masfouf):
  1. Use 1 carrot
  2. You need 1 zucchini
  3. Use 1 onion
  4. You need 1 handful green beans
  5. Use 1 handful peas
  6. Provide 1 small potato
  7. Get 1 tablespoon red pepper
  8. You need Selt
  9. You need 2 kids of garlic
  10. Prepare 2 cubes Salted fat with dried meat and salted at your choice
  11. You need Or 2 cubes as smoked and salted and dried meat
  12. You need 2 eggs
  13. Use Grilled peppers for decoration
  14. Prepare tomato flower for decoration
  15. Use Parsley for decoration
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.

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. Couscous is a berber traditional North African dish of semolina (granules of durum wheat), which is cooked by steaming.

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