Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, plomb couscous. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Below you can find the video recipe in English for Algerian Large Couscous Stew called Berkoukes, Bercouces, Berkoukech, Avazine, Aïche, El Merdoud. Les petits plombs DARI sont des pâtes en forme de petites perles. Appelées Mhamssa, ces pâtes entrent dans la composition de plusieurs plats traditionnels marocains comme le fameux berkoukch.
Plomb couscous is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Plomb couscous is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have plomb couscous using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Plomb couscous:
- Prepare 2 packets plomb cous cous
- Get Whole Chicken breast
- Prepare Chicken stock
- Get 5 carrots
- Prepare Peas
- Get Kitchen glory
- Prepare Browning
- Take Onions
- Take Kitchen glory
- Take Garlic powder
Couscous: Couscous is a form of pasta that originated in Northern Africa, mainly Morocco. The couscous you buy in a supermarket has likely been steamed and dried to make it easier to cook. Couscous is usually served on one large communal plate or bowl, with everyone eating from the same dish. The couscous itself is often plain, with a flavourful meat or.
Steps to make Plomb couscous:
- Season and cook the chicken breast then shread it or cut it in cubes. Save the chicken stock. Cook the plomb couscous and leave in the hot water to soften then put in a strainer. Rinse with cold water to stop it from cooking further.
- Put oil in a wok or frying pan, add the carrot, onions, chicken and peas. Stir fry it for a bit.
- In the strained couscous, put a teaspoon of browning and Mix it very well so as it can be coated well
- If the cous cous is much, divide it. Also divide the vegetables. I divided mine into two. So pour the plomb cous cous into the vegetables and stir fry it for about 2 to 3 minutes.
Israeli couscous, also called pearl couscous, is much larger than Moroccan couscous and closely resembles little orbs of pasta. It has more of a nutty flavor and a chewier texture than smaller varieties. Couscous is an icon food in northern Africa for dietary and cultural reasons. Similar to rice, pasta, or bread, couscous is an inexpensive and highly nutritive product made from wheat or other cereals. This One Pan Moroccan Chicken and Couscous is one of my favorite one pan dinners to date!
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