Recipe: Yummy Couscous and steamed vegetables (tamakfoult=masfouf)

Couscous and steamed vegetables (tamakfoult=masfouf). Divide chickpea mixture evenly, and place in the center of the sprayed side of each foil sheet. Top vegetables evenly with couscous mixture. Loosen the grains with a fork.

Prepare couscous by placing in a saucepan. Couscous and steamed vegetables (tamakfoult=masfouf) #mycookbook it is an old traditional Algerian recipe made with leftover vegetables from the weekend like al paella in Spain with the rest of the meats but this simple and quick recipe and above all healthy with olive oil. Place back over the pot of vegetables, cover with a lid and wait until the couscous begins to steam again. You can cook Couscous and steamed vegetables (tamakfoult=masfouf) using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Couscous and steamed vegetables (tamakfoult=masfouf)

1. Prepare 1 of carrot.
2. Prepare 1 of zucchini.
3. Prepare 1 of onion.
4. You need 1 handful of green beans.
5. You need 1 handful of peas.
6. You need 1 of small potato.
7. It's 1 tablespoon of red pepper.
8. You need of Selt.
9. Prepare 2 of kids of garlic.
10. You need 2 cubes of Salted fat with dried meat and salted at your choice.
11. You need of Or 2 cubes as smoked and salted and dried meat.
12. You need 2 of eggs.
13. It's of Grilled peppers for decoration.
14. It's of tomato flower for decoration.
15. It's of Parsley for decoration.

Tip the couscous onto a large platter and spoon over the vegetables and a little stock. Add broth; bring to a boil. Fluff with a fork and serve immediately. Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called.

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

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.
3. .
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..

Couscous is tiny steamed balls of semolina flour and is a type of pasta. It can be cooked with vegetables and spices and can be consumed as breakfast/lunch/dinner. To start, bring the cooking liquid (preferably a flavorful chicken or vegetable broth) to a boil in a medium pot. Add a drizzle of olive oil, a pad of butter, and a little salt. Mix. - Now add a little bit of water, and continue fluffing, until each couscous grain is plump and happy.