Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, couscous and steamed vegetables (tamakfoult=masfouf). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Couscous and steamed vegetables (tamakfoult=masfouf) is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Couscous and steamed vegetables (tamakfoult=masfouf) is something that I have loved my entire life.
Discover how to steam delicious couscous in a couscoussier using traditional Moroccan techniques. The meat and vegetables are arranged on top, and more broth is poured. This is our recipe for a vibrant vegan couscous, served with sautéed veggies.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook couscous and steamed vegetables (tamakfoult=masfouf) using 15 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Couscous and steamed vegetables (tamakfoult=masfouf):
- Prepare 1 carrot
- Prepare 1 zucchini
- Get 1 onion
- Take 1 handful green beans
- Prepare 1 handful peas
- Make ready 1 small potato
- Prepare 1 tablespoon red pepper
- Prepare Selt
- Make ready 2 kids of garlic
- Make ready 2 cubes Salted fat with dried meat and salted at your choice
- Prepare Or 2 cubes as smoked and salted and dried meat
- Take 2 eggs
- Take Grilled peppers for decoration
- Get tomato flower for decoration
- Get Parsley for decoration
Transfer couscous to a steamer basket or a colander and set inside pot, making sure couscous is not touching water. The sides of the steamer basket should be in direct contact with the pot; this forces the steam up through. The couscous absorbs the fragrant steam from the ingredients being cooked below to become light and fluffy. Place back over the pot of vegetables, cover with a lid and wait until the couscous begins to steam again.
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.
Tip the couscous onto a large platter and spoon over the vegetables and a little stock. 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! Brown couscous with vegetables in Tunisia.
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