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Sweet Couscous maftoul


Sweet Couscous maftoul


  Recipe suggested by: Choukria
  Origin of the recipe: Lebanese Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 15 min
  Cooking Time: 0 h 25 min
  Difficulty: Easy
  Price: reasonable



 
Ingredients:

200g white maftoul
1 cinnamon stick
3 tbsp. with chopped almonds
100g of sugar
100g clarified butter
1 mashed banana
50 cl of milk
1 tablespoon. coffee spoon of crushed cardamom seeds
1 tablespoon. tablespoons of raisins


Maftoul sweet couscous preparation:

To prepare the couscous recipe maftoul mellitus:


In a heavy saucepan, heat the clarified butter with cinnamon. Add maftoul and almonds and cook everything on low heat, stirring often, until slightly blondissent ingredients. Add sugar and stir until melted. Then add the banana and stir well. Off the heat, add the milk, stir and put on fire.

Cover half the pan and cook over low heat until completely absorbed maftoul have milk. The end of cooking, add the cardamom and raisins. Taste a grain, it must be cooked at heart.

Otherwise, add a little milk and cook.
Remove cinnamon and serve warm.


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Couscous Amlou


Couscous Amlou


 Recipe suggested by: Choukria
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 30 min
 Cooking time: 1 h 40 min
 Difficulty: Easy
 Price: reasonable



 
Ingredients:

for the couscous:
500 g of fine couscous + 1 tbsp. coffee salt
3 sticks of cinnamon 150 g butter into pieces
for the sauce:
1 kg of pitted prunes
150g brown sugar 50 ml water
1 vanilla pod + 1 cinnamon stick
4 cloves + 1 slice of fresh ginger
a little grated nutmeg
for the sauce amlou:
100g whole almonds, blanched
pure argan oil
3 tbsp. to liquid honey
juice of 1/2 lemon


Preparing couscous amlou:

To prepare the couscous recipe amlou:


Prepare the sauce a few hours ahead melt the vanilla pod. In a large saucepan, melt the sugar in the water with all the spices.

Bring to a boil and cook 10 minutes over low heat. Add prunes and cook 30 minutes over very low heat, stirring carefully to avoid damaging the fruit.

The juice must be abundant and syrupy. Let cool and keep this sauce at least 4 hours in the refrigerator.

Start the moistening and cooking couscous about 1 hour in advance.

Put the couscous in a large bowl or a bowl Add the olive oil and mix. Pour 30 ounces of cold salted water and shake the container to distribute the water, add cinnamon sticks .. Let rise 15 minutes, then countersink the couscous (crumble it between your palms and fingertips) until all lumps disappear.

Pour the couscous into the strainer steamer, insulate the joint with white paper folded and cook about 20 minutes, until the steam passes through the couscous.

Put the couscous in the pan, add 1 cup water and countersink. Replace steam for 20 minutes and countersink again before a third steaming for 5 minutes.

Prepare the sauce by amlou Toast the almonds on a baking sheet in the oven for about 15 minutes. They should be nicely browned without being blackened. Put them in a blender and grind them into a fine paste that you gather in a large bowl. Add argan oil mixture, beating gently until a homogeneous ointment.

Add honey and lemon juice, and finish to incorporate argan oil until obtaining a liquid consistency (you should be able to pay the spoon].

Before butter couscous, remove the cinnamon. Serve buttered couscous and present to share stewed prunes and spicy sauce amlou to pay a small amount on each plate.


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Couscous with brochettes marinated


Couscous with brochettes marinated


 Recipe suggested by: Imane
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 35 min
 Cooking time: 1 h 00 min
 Difficulty: Easy
 Price: reasonable



 
Ingredients:

the marinade:
25 cl of olive oil 3 teaspoons ground cumin
juice of 3 lemons 6 tablespoons finely chopped fresh coriander
3 onions, finely chopped 2 teaspoons paprika
1 tablespoons parsley, finely chopped
1 teaspoon salt 1 teaspoon freshly ground white pepper
2 diced peppers (red, green) + red onion diced
for the couscous:
1 kg of couscous average 80 ounces of water, vegetable oil
1 teaspoon of salt 80 butter diced
pepper, cinnamon
skewers:
600 g chicken breast cut into 2cm cubes
600 g lean lamb (leg) cut into 2cm cubes


Preparation of kebabs marinated couscous:

To prepare the couscous recipe marinated kebabs:


Mix all the marinade ingredients. Divide them into two large bowls. Add diced chicken and one lamb cubes in the other, mix well and marinate for 4 hours.

Prepare the couscous:
Put the couscous in a bowl, covered with 80 ounces of cold salted water and 2 tablespoons good oil.
Mix quickly and let rise about 30 minutes.

After this time, take a large bowl, pour the semolina and roll hands a first time. Put it in the steamer over boiling water.

Close and wait 10 minutes, until the steam passes through good meal.

Take semolina, pour into large bowl, put 80 g of butter into small pieces and whisk with a fork.

Add salt, pepper and cinnamon, stir and let cool slightly. The rolling a 2nd time the mixture warm.

Preparation of kebabs:
On each skewer, poke four dice altering the lamb with peppers and red onions diced. Do the same for the chicken skewers. Preheat a grill or an oven grill charcoal, when it is hot, let it grill skewers 5 to 8 minutes, turning once or twice and brushing with marinade several times.

Make sure they are cooked and serve hot with couscous.





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Couscous with brochettes kefta


Couscous with brochettes kefta
Couscous aux brochettes de kefta

 Recipe suggested by: Imane
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 25 min
 Cooking time: 1 h 00 min
 Difficulty: Easy
 Price: reasonable



 
Ingredients:

750g minced beef
1 tablespoon vegetable oil
1 large red onion, finely chopped
1 clove garlic, crushed
1 tablespoon cumin
1 teaspoon of chili powder
1 teaspoon of ras el hanout
1/2 bunch of parsley and cilantro
mint leaves chopped
250g precooked couscous
30g butter
420ml of boiling water
1/2 cup lightly packed fresh parsley, coarsely chopped
3 green onions, chopped
salt and freshly ground black pepper


Preparation of kebabs with couscous kefta:

To prepare the couscous recipe Kefta kebabs:


Heat the oil in a skillet over high heat. Add onion and garlic and cook, stirring, for 2 minutes or until onion is tender.

Combine onion mixture, ground meat and spices, parsley and coriander and mint in a bowl. Season with salt and pepper. Divide the mixture into 16 portions and shape into balls 6cm. Put 2 balls on each skewer kefta. Place on a tray and cover with plastic wrap. Refrigerate for 30 minutes.

Heat a nonstick skillet over medium-high heat. Add kefta skewers and cook, turning, for 5 minutes or until the kebabs are cooked. You can of course cook in the oven or barbecue.

Meanwhile, mix the couscous and butter in a heat resistant bowl. Pour the boiling water and stir with a fork to mix well. Cover and let stand for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.

Add parsley and shallots. Season with salt and pepper, and mix.

Place the couscous on plates. Serve with skewers and harissa sauce.


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Couscous stale bread-Amfouer


Couscous stale bread-Amfouer


  Recipe suggested by: Imane
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 25 min
  Cooking Time: 0 h 45 min
  Difficulty: Easy
  Price: reasonable


 
Ingredients:

1 kg of stale bread
1 onion, chopped
1.5 liters of cold water
30cl sunflower oil
1 teaspoon of salt
2 pinches of cayenne pepper
2 level tablespoons of paprika


Preparation of stale bread, couscous amfouer:

To prepare the couscous recipe stale bread-amfouer:


Preheat oven to 180 ° C (gas mark 6). In a small bowl, cover with paprika oil, mix with a spoon and let rest. Pour the water into a large bowl. Cut stale bread into pieces.

Dip the bread briefly in water, wring it out thoroughly and crumble it into another large bowl. Continue until bread. Season with salt, cayenne pepper and paprika oil previously disturbed. Mix everything with a wooden spoon.

In a steamer colander, place first onion, then bread crumbs. Fill the pot of couscous water halfway and
Heat the water to cook the amfouer.

Bring water in the steamer boil over high heat. Adjust the top on the pot and allow the sap escapes through removal. From that moment on, count 3 minutes, then remove from heat.

Pour amfouer in a large bowl and mix to distribute the onion.


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Seffa-sweet couscous with cinnamon


Seffa-sweet couscous with cinnamon


  Recipe suggested by: Imane
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 30 min
  Cooking time: 2 h 00 min
  Difficulty: Easy
  Price: reasonable


 
Ingredients:

500 g couscous average
200 g raisins
1 tablespoon of cinnamon
80 g butter, diced
80 cl of water
1 liter of hot tea
80 g of icing sugar
10 cl of orange blossom water
1 liter of fermented milk (optional)
1/2 teaspoon salt


Preparing SEFFA-sweet couscous with cinnamon:

To prepare the couscous recipe SEFFA-sweet cinnamon:


Soak raisins in hot tea. Let them rise about 1 hour. Drain and set aside.

Cook the couscous steam:
Put the couscous in a bowl, covered with 80 ounces of cold salted water and 2 tablespoons good oil.
Mix quickly and let rise about 30 minutes.

After this time, take a large bowl, pour the semolina and roll hands a first time. Put it in the steamer over boiling water.

Close and wait 10 minutes, until the steam passes through good meal.

Take semolina, pour into large bowl, put 80 g of butter into small pieces and whisk with a fork.

Add salt, pepper and cinnamon, stir and let cool slightly. The rolling a 2nd time the mixture warm.

Add sugar, orange blossom water, three-quarters of cinnamon and raisins. Mix thoroughly, sprinkle the remaining cinnamon and serve hot. If you accompany this couscous fermented milk.


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Moroccan couscous with chicken


Moroccan couscous with chicken


 Recipe suggested by: Imane
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 8 Pers.
 Preparation Time: 0 h 40 min
 Cooking time: 1 h 00 min
 Difficulty: Easy
 Price: reasonable





 
Ingredients:

Couscous:
1 kg medium couscous, 80 cl of water
80 g of butter into pieces
1 teaspoon of salt
broth:
1 1.5 kg chicken, ready for roasting
2 teaspoons cumin seeds shave whole
250 g carrots, peeled and cut into 3 cm long
8 sprigs of fresh coriander tied in bouquet
3 liters of whole milk 250g chickpeas soaked Eve
1.5 kg pumpkin pele, get rid of the seeds and cut into large dice
2 cloves, 10 cl solution saffron
1 large onion, cut in half lengthwise
400 g zucchini, peeled and cut into 4 cm long
salt, freshly ground white pepper


Preparation of Moroccan couscous with chicken:

To prepare the couscous recipe Moroccan Chicken:


Lock the cumin seeds in a muslin tie. Prick each onion half a clove. Salt and pepper the inside and outside of the chicken. In a steamer pot, gather
chicken, onion, chickpeas, carrots, cumin and coriander bouquet.

Salt and pepper, add the milk. Bring to a boil, lower the heat and place the pot on top of the couscous in order to cook the couscous.

Put the couscous in a bowl, covered with 80 ounces of cold salted water and 2 tablespoons good oil. Mix quickly and let rise about 30 minutes.

After this time, take a large bowl, pour the semolina and roll hands a first time. Put it in the steamer over boiling water.

Close and wait 10 minutes, until the steam passes through good meal.

Take semolina, pour into large bowl, put 80 g of butter into small pieces and whisk with a fork.

Add salt, pepper and cinnamon, stir and let cool slightly. The rolling a 2nd time the mixture warm.

Cook the whole chicken, vegetables and couscous, 30 minutes on low to medium heat.

After this time, add the contents of the pot the diced pumpkin, zucchini and saffron infusion, continue cooking 25 minutes.

Make cooking chicken if it is not tender enough, take another
5 minutes. Remove chicken with a slotted spoon and cut it.

To serve, place the couscous in a large heated platter. Dig out the center and arrange the pieces of chicken surrounded by vegetables.

Remove the onion, cumin and coriander and serve milk cooked separately, in a tureen.


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Couscous with lentils and vegetables



Couscous with lentils and vegetables


  Recipe provided by: Lisa
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 15 min
  Cooking Time: 0 h 45 min
  Difficulty: Easy
  Price: reasonable



 
Ingredients:

for the couscous:
600 g couscous fine
6 tbsp. tablespoons oil
25 g butter
For the filling:
400 g of yellow lentil
2 turnips
2 carrots 2 onions
2 cloves of garlic
1 cube of vegetable broth
2 tbsp. tablespoons oil
1 cooked. coffee cinnamon
salt and pepper


Preparing couscous lentils with vegetables:

To prepare the couscous recipe of lentils with vegetables


Peel the onions and garlic, chop the. Pour into a casserole. Add oil, then fry over low heat for 5 minutes. Season with salt, pepper, cinnamon and bouillon cube. All wet with 1 liter of water.

Sort and wash the lenses with water. Peel the carrots and turnips. Cut into sticks. Add all the vegetables to the broth. Cook 40 minutes over medium heat.

Meanwhile, prepare the couscous according to the instructions below for preparing couscous.

Make the couscous in a large bowl. Sprinkle generously with sauce semolina. Spread lentils over couscous. Garnish with carrot sticks and turnips.


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Royal Couscous with three meats



Royal Couscous with three meats


 Recipe provided by: Lisa
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 45 min
 Cooking time: 1 h 00 min
 Difficulty: Easy
 Price: reasonable



 
Ingredients:

for the couscous:
700 g of fine couscous
6 tbsp. tablespoons oil
25 g butter
salt
For the filling:
350 g beef collar
350 g lamb shoulder
2 chicken thighs
3 medium zucchini
2 onions, 1/2 tbsp. coffee red pepper powder
3 cloves of garlic, 3 tbsp. tablespoons oil
1 pepper, 1 tbsp. Coffee black pepper
1 tablespoon double concentrate tomato
1 tablespoon. tablespoon ras el hanout


Preparing couscous royal with three meats:

To prepare the couscous royal recipe with three meats:


Prepare the couscous:

Put the couscous in a colander. Pass it under running water. Drain, then pour into a large bowl.

Add 4 tablespoons of oil and mix with your hands.
Let stand 15 minutes until the couscous absorbs water and swells.

Roll the couscous between your hands until the seed
is well separated and that there is more lumps.
Fill halfway with water (or broth) the bottom of the steamer
and bring to boil.

Put the semolina in the upper part of the steamer. Place on
the pot and cook for 10 minutes until steam escapes through plenty couscous. (For seal
the steamer, wrap the junction between the two containers with a damp cloth.

Remove from heat. Pour the couscous in large bowl and moisten with 3 glasses of water. Ventilate the seed with a wooden spoon.

Salt, mix and let dry for 10 minutes. Add 2 tablespoons oil and fluff the couscous between your hands, crush the lumps and smooth seed.

Go to steam for 20 minutes. Put the couscous in large bowl and add the butter to soften the seed. Work gently by hand and place in a serving dish.

Peel the garlic and onions chop. Cut beef and lamb pieces. Wash zucchini and remove ends and cut into four.

Heat the oil in a pot. Fry the pieces of meat (beef and lamb), over low heat for 3 minutes.

Add garlic and onions, stir, then add the double tomato concentrate. Season with salt and spices. Moisten with 1.5 l of water, stir and let simmer for 1 hour 15 minutes over medium heat.

Lower the heat and add the chicken thighs. Continue cooking for 10 minutes over medium heat.

Then add zucchini, peppers whole, and bake for 15 minutes.

Serve the couscous in a large bowl. Arrange the meat and zucchini over couscous. Present the sauce on the side, and water before serving.






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Chicken meatballs and couscous with orange



Chicken meatballs and couscous with orange


 Recipe provided by: Lisa
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 4 Persons.
 Preparation Time: 0 h 20 min
 Cooking Time: 0 h 25 min
 Difficulty: Easy
 Price: reasonable



 
Ingredients:

500g minced chicken
1 teaspoon of paprika
1 teaspoon of cumin
1 teaspoon of ginger
1 clove garlic, crushed
1 tablespoon olive oil
540g tomato sauce with garlic
50g spinach leaves
2 tablespoons toasted pine nuts
375ml water
80ml fresh orange juice
1 cube chicken bouillon, crumbled
300g precooked couscous
2 tablespoons chopped fresh chives
teaspoons finely grated orange zest


Preparation of chicken meatballs and couscous with orange:

To prepare the recipe chicken meatballs and couscous with orange:


Mix the minced chicken, garlic and half the spices in a bowl. Season with salt and pepper. Roll the mixture into balls the size of walnuts, place them on a plate.

Heat the oil in a large skillet over medium-high heat. Cook chicken balls, turning often, for 5 minutes or until browned. Add tomato sauce and the rest of the remaining spices.

Reduce heat to medium. Cover and cook, stirring occasionally for 10 minutes or until chicken balls are cooked.

Stir in pine nuts and spinach and cook for 1 minute or until spinach is translucent.

Meanwhile, place the bouillon cube in the water with orange juice in a saucepan over high heat. Bring to a boil. Remove from heat and stir in couscous.

Cover and let stand for 5 minutes or until all liquid is absorbed by the couscous. Use a fork to separate the grains. Stir in the orange zest and chives.


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Couscous chicken with eggplant


Couscous chicken with eggplant


 Recipe provided by: Lisa
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 25 min
 Cooking Time: 0 h 35 min
 Difficulty: Easy
 Price: reasonable


 
Ingredients:

8 chicken thighs
2 large eggplants
200g precooked couscous
1 tin of cooked chickpeas
1 ¼ tablespoon of olive oil
1 onion, finely chopped
1 ½ tablespoon harissa
1 tablespoon of tomato puree
500ml chicken stock
2 teaspoons cornstarch
2 tablespoons chopped cilantro


Preparing couscous chicken with eggplant:

To prepare the couscous recipe chicken with eggplant:


Preheat oven to 180 ° C. Gas Lightly rub the eggplant with oil and place on a baking sheet. Bake for 20 minutes, turning once on each side.

Heat the remaining oil in a heavy large pot or tagine. Add onion and sauté for 3 minutes. Add the chicken to the pan, reduce the heat and simmer for 10 minutes until lightly browned. Stir in harissa, chickpeas and tomato puree.

Pour in 400ml of broth and bring to a boil. Remove stem of eggplant cooked and cut into pieces. Add chicken, cover and simmer for 25 minutes, until the chicken thighs are cooked and creamy juice.

Mix a little of the sauce with cornstarch, then stir back into the chicken to thicken.

In a separate dish pour the remaining broth over the couscous and toss with cilantro. And let rise. Pour over chicken and couscous back cover. Turn off the heat for 5 minutes until the couscous is cooked.

Separate the couscous with a fork before serving.





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Chicken and merguez couscous

Chicken and merguez couscous


 Recipe suggested by: Kati
 Origin of the recipe: Algerian Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 25 min
 Cooking time: 1 h 00 min
 Difficulty: Easy
 Price: reasonable



 
Ingredients:

750g fine semolina couscous precooked
6 chicken thighs
6 merguez
3 onions
6 carrots, turnips 4
5 tbsp olive oil
1 can chickpeas cooked
2 cubes chicken broth
100g butter
2 stalks celery
cilantro sprigs
600ml water
1 small can of harissa
1 tbsp ras el hanout
salt and freshly ground black pepper


Preparation of chicken and merguez couscous:

To prepare the couscous recipe chicken and merguez:


Peel and chop the onions. Peel and slice the carrots. Wash and cut the celery into julienne. Wash, dry and thin coriander leaves. Drain the chickpeas.

Heat a pot over heat with 4 tablespoons of olive oil, then add the chopped onion and chicken and cook for 5-6 minutes, stirring and turning to ensure even browning.

Add a little salt and pepper. Dissolve bouillon cubes in water and add to the pot, add the chopped coriander, ras el hanout and pieces of celery and bring to a boil over medium heat with lid.

Reduce to low heat, add the harissa diluted in a little water, then cover and simmer for 20 minutes.

Add carrots, turnips and chickpeas and stir. Cover and cook for another 30 minutes. If it seems a little dry, add a little water in the broth.

Cook the couscous according to package directions.

Finally grill the sausages under a medium grill for 5-7 minutes, turning regularly to brown evenly.

Just before serving, mix the couscous with butter. Distribute the couscous between 6 bowls or deep tagine, place a piece of chicken, sausages and cooked vegetables, sprinkle with Harissa sauce, garnish with cilantro and serve immediately.

Couscous with meat and dates


Couscous with meat and dates


 Recipe suggested by: Narjiss78
 Origin of the recipe: Tunisian cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 30 min
 Cooking time: 1 h 00 min
 Difficulty: Easy
 Price: reasonable

 


 
Ingredients:

for the couscous:
700 g of fine couscous
2 tbsp. tablespoons oil
25 g butter
salt
For the filling:
1 kg of beef cottage
500 g ripe dates
medium potatoes
1 onion
3 medium tomatoes
1 tablespoon. coffee ras el hanout
1 tablespoon. coffee or strong sweet pepper
4 tbsp. tablespoons of olive oil
salt, black pepper


Preparation of couscous with meat and dates:

To prepare the couscous recipe with meat and dates:


Dip the tomatoes in boiling water for 3 minutes, then peel them. Arrange them in progressively in a bowl and mash with a fork.

Peel and chop the onion. Peel the potatoes and cut them into quarters lengthwise.

Prepare the couscous according to the instructions of the cooking lesson at the bottom of the recipe.

Cut the meat into cubes and fry a few minutes in a pan with oil and onion.

Add the spices and the tomatoes, salt and pepper. Mix and moisten with 1.5 l of water and cook covered over medium heat for 2 hours.

Fifteen minutes before the end of cooking the meat, add the potatoes. Cut two dates using a knife in the longitudinal direction. Pit them. Book 200 g for decoration. Spend the rest in a blender with a glass of water. Stir the sauce after cooking. Let simmer 5 minutes, then remove from heat.

Put the couscous in a large domed dish. Garnish with small pieces of meat and garnish with potatoes and half dates.




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Apple Chicken Couscous


Apple Chicken Couscous


 Recipe suggested by: Narjiss78
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 30 min
 Cooking time: 1 h 00 min
 Difficulty: Easy
 Price: reasonable




 
Ingredients:

for the couscous:
700g couscous fine
200 g raisins
6 tbsp. tablespoons oil
4 tbsp. tablespoons of acacia honey
25 g butter
salt
For the filling:
4 chicken thighs
4 pippin apples 1 tbsp. coffee liquid honey
1 onion 1 tbsp. Coffee turmeric
100 g butter + salt, pepper
1 tablespoon. tablespoon of caster sugar
1 tablespoon. coffee coriander
1 tablespoon. coffee cinnamon


Preparing couscous chicken with apples:

To prepare the couscous recipe chicken apple:


Prepare the couscous according to the instructions of the cooking lesson at the bottom of the page. Rinse raisins and mix the couscous before the second steaming. The end of cooking, add the honey acacia semolina and stir At length with your hands.

Peel the onion and chop it. 5o g Heat butter in a pan, add the chicken thighs and let them brown. Add the onion and cook over medium heat until onion blondisse, stirring occasionally. Lift with spices, salt, sugar, and pour 1.5 liters of water. Cover and simmer for 45 minutes.

Peel the apples and cut them into slices about 2 cm. Heat the remaining butter in a skillet. Put the apples to cook for 10 minutes over medium heat until browned on each side. Pepper slightly.

Serve couscous drizzled with sauce. Decorate with chicken thighs and potatoes, which you will leave the liquid honey.


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Couscous with Fennel



Couscous with Fennel


  Recipe suggested by: Choukria
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 25 min
  Cooking Time: 0 h 35 min
  Difficulty: Easy
  Price: reasonable


 
Ingredients:

for the couscous:
700 g of fine couscous
6 tbsp. tablespoons oil
25 g butter
salt
For the filling:
3 small fennel
2 potatoes
400 g peeled tomatoes canned
2 onions
3 cloves of garlic
1/2 tbsp. Coffee ground ginger
1 tablespoon. coffee ras el hanout
1/2 tbsp. with cumin
6 tbsp. tablespoons of olive oil, salt


Preparation of fennel couscous:

To prepare the couscous with fennel recipe:


Prepare the couscous according to the instructions at the bottom of the page (couscous cooking lesson).

Clean the fennel bulbs and cut into strips. Peel and crush the garlic cloves. Peel and finely chop the onions.

Heat the olive oil in a pan and fry,
low heat, fennel, garlic and onions. Stir from time to time. Add the tomatoes after being crushed with a fork. Lift with spices. Salt.

Peel the potatoes. Wash them, dry them carefully and cut into large cubes. Add them to the mixture, then moisten with 1.5 L of water. Cover and simmer for 30 minutes over medium heat.

Serve in a large bowl. Sprinkle generously with sauce semolina. Let absorb a few minutes. Arrange the vegetables in the center of the dish.

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Berber couscous with dried vegetables




Berber couscous with dried vegetables


 Recipe suggested by: Choukria
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 25 min
 Cooking Time: 0 h 35 min
 Difficulty: Easy
 Price: reasonable




 
Ingredients:

for the couscous:
600 g couscous fine
6 tbsp. tablespoons of olive oil
salt
for garnish couscous:
250 g split peas
250 g fresh white beans
2 onions
1 cube of chicken broth
1 tablespoon. tomato soup
2 tbsp. tablespoons of olive oil
salt and freshly ground black pepper


Berber couscous preparation pulses:

To prepare the couscous recipe Berber pulses:


Prepare the couscous according to the instructions at the bottom of the page. Replace ordinary oil by olive oil and remove the butter.

Peel the onions and cut them into small cubes. Fry in a pan with olive oil.

Add the bouillon cube and the double tomato concentrate. Salt and pepper, then moisten with 1.5 L of water. Mix well and add the beans and peas. Cook over medium heat for 40 minutes. Add water if necessary.

Introduce the couscous in a large bowl, separate the sauce and vegetables. Arrange vegetables on couscous. Serve the broth in a separate bowl.






Note

We find this couscous in the picturesque towns Berber. Pulses and semolina practices to conserve, constitute the bulk of the diet in the southern Maghreb. If the beans are not in season, replace them with white beans that you will soak overnight.







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spring couscous



spring couscous


  Recipe suggested by: BGDC
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 25 min
  Cooking Time: 0 h 30 min
  Difficulty: Easy
  Price: reasonable




 
Ingredients:

for the couscous:
700g couscous fine
6 tbsp. tablespoons oil
salt
For the filling:
250g green beans
750 g fresh peas
2 medium zucchini
salt


Preparing couscous spring:

To prepare the couscous recipe spring:


Prepare the couscous according to the instructions for the preparation of couscous in the bottom of the recipe. Remove butter after cooking.

Effilez and wash beans, cut them in half and put them in boiling salted water. Cook 25 minutes.

Meanwhile, shuck peas, wash them and let them steam for 30 minutes. Halfway through cooking, add the zucchini quartered after being washed and wiped.

Stir in your peas meal hot. Sprinkle with olive oil and mix gently Using a wooden spoon.

Serve in a large dish. Decorate the couscous alternating pieces of zucchini and green beans.


Vegetarian couscous with vegetables


Vegetarian couscous with vegetables


  Recipe suggested by: BGDC
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 25 min
  Cooking Time: 0 h 30 min
  Difficulty: Easy
  Price: reasonable



 
Ingredients:

for the couscous:
350g couscous fine
4cuill. tablespoons oil
salt
For the filling:
150g green beans
200g peas éccossées
1 fennel
1courgette average
salt


Preparation of vegetarian couscous with vegetables:

To prepare vegetarian couscous recipe with green vegetables:


To prepare the couscous recipe spring:

Prepare the couscous according to the instructions for the preparation of couscous in the bottom of the recipe. Remove butter after cooking.

Effilez and wash beans, cut them in half and put them in boiling salted water. Cook 25 minutes.

Cut the fennel into quarters, then cut into thin strips.
Cook the peas to steam for 30 minutes. Halfway through cooking, add the zucchini, cut into four after being washed and dried as well as strips of fennel.

Stir in your peas meal hot. Sprinkle with olive oil and mix gently Using a wooden spoon.

Serve in a large dish. Decorate the couscous alternating pieces of zucchini, fennel and green beans.



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