Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, couscous and steamed vegetables (tamakfoult=masfouf). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Couscous and steamed vegetables (tamakfoult=masfouf) is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Couscous and steamed vegetables (tamakfoult=masfouf) is something that I’ve loved my whole life. They’re nice and they look wonderful.
This is our recipe for a vibrant vegan couscous, served with sautéed veggies. In this video you'll learn how to make a healthy, low-fat main course to be. Hi everyone, this is the first of many videos to come, suscribe for more food prep videos, recipes and tips !
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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):
- Prepare 1 carrot
- Make ready 1 zucchini
- Prepare 1 onion
- Prepare 1 handful green beans
- Take 1 handful peas
- Make ready 1 small potato
- Prepare 1 tablespoon red pepper
- Take Selt
- Prepare 2 kids of garlic
- Prepare 2 cubes Salted fat with dried meat and salted at your choice
- Prepare Or 2 cubes as smoked and salted and dried meat
- Prepare 2 eggs
- Make ready Grilled peppers for decoration
- Get tomato flower for decoration
- Prepare Parsley for decoration
Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. 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!
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.
Can every vegetable be steamed and served? Many cooks think the answer is yes. A steel steamer basket is ideal for steaming your carrots, kale, and other vegetables. Place the washed, peeled, and sliced vegetables in the basket and secure the basket in the pan. Steaming softens vegetables while maintaining most of their nutrients, especially water-soluble compounds that are easily damaged by heat.
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