Moroccan couscous with vegetables


                 Moroccan couscous with vegetables        
    

Couscous with vegetables is one of the most famous dishes in  Morocco, so it  has a special place for  Moroccans



     
           
                                         
:      To cook Moroccan couscous, we need the following ingredients
  • One and a half kilograms of lamp
  • One kilogram of couscous or semolina rough
  • Half a kilogram of pumpkin
  • Half a kilogram of turnip
  • Half a kilogram of green squash
  • Half a kilogram of carrots
  • Half a kilogram of cabbage
  • bunch of parsley and coriander
  • Two onions, cut into four pieces
  • Two tomatoes, cut into cubes
  • One hundred and fifty grams of chickpeas previously put in water
  • A teaspoon of aged ghee
  • Tablespoon of ginger
  • Tablespoon of turmeric
  • Half a tablespoon of white pepper
  • A tablespoon and a half of salt
  • One hundred and twenty milliliters of the oil and olive oil mixture
  • Three liters of water


                            
      
:   To cook this dish, here's how to prepare


We take the casserole pan The private of couscous couscoussier, the lower pot, to prepare the broth, and the upper pot to prepare the steamed semolina, which has a Holes in the bottom that allows the steam to leak

We take the bottom and put it on the fire then put about eighty milliliters of the oil mixture and then add the meat pieces to it then add the chopped onions and tomatoes as well and add half a tablespoon of turmeric and half a tablespoon of salt and half a tablespoon of white pepper and a tablespoon of ginger and mix well So that the elements are homogeneous

After that we add a bunch of parsley and coriander, then add two liters of water, close the pot and leave it over the heat for twenty minutes until the broth starts to boil

After that we move to prepare the semolina we need a liter of water and add half a tablespoon of salt and put the semolina in a flat container and then add a little oil to it and mix the semolina well so as not to stick the couscous kernels when cooking

After that we add half a liter of water to the semolina in the first stage and mix the semolina well and leave it for two minutes after that we put the semolina in the top pot of couscoussier

After that twenty minutes have passed since the broth is cooked, we start adding the vegetables gradually, starting with the solid vegetables, carrots, turnips and cabbage in relation to the remaining vegetables, we add them later, Then put the upper pots on top of the lower pot and leave it for fifteen minutes until the steam rises

After fifteen minutes have passed, we take the semolina and put it in a flat bowl to cool a little, then add a quarter of a liter of salted water and mix it again well, then return it again over the couscoussier for fifteen minutes

After fifteen minutes have passed, we add the remaining vegetables, pumpkin, green squash, and chickpeas. If the chickpeas is solid, it must be placed in the first stage, then put the broth over the fire for an additional twenty minutes

And we prepare semolina for the third and last time in the same previous way and put it in the couscoussier for fifteen minutes

After the specified time is over, we decorate the dish in the classic way of couscous or as per everyone's desire




Enjoy your meal



                                         

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