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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