Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, moroccan couscous. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Moroccan couscous is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Moroccan couscous is something which I’ve loved my entire life.
Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds. A flavorful, hearty Moroccan Couscous dish that's packed with roasted vegetables, chickpeas and almonds. Casablanca style Couscous with Seven Vegetables is my favorite variation of Moroccan couscous, especially when topped with a caramelized onion and raisin garnish called tfaya.
To get started with this recipe, we have to first prepare a few ingredients. You can cook moroccan couscous using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan couscous:
- Get 1 whole chicken (2 kg)
- Get 1 kg semolina
- Get 3 good carrots
- Prepare ,,3good turnips
- Make ready 3 good courgettes
- Make ready 250 g pumpkin
- Take 1 kg onions
- Get 250 g tender chickpeas
- Take 150 g dry grappes
- Get ,1 litre and half water
- Get Spices:1teaspoon salt,black pepper,ginger,saffron, cannelle
- Take ,4 table spoons of végétal oil
- Get 1tea spoon of salted butter(old)
- Prepare 2 tea spoons of sugar
I'm so excited to share with you today's recipe because it's so good. One of the most famous Moroccan dishes is couscous. The origin of couscous is uncertain. Many have talked about the its origin that may have been invented by the Berbers.
Instructions to make Moroccan couscous:
- We need three saucepans of différent size.in the biggest one، put water، chickpeas that you have put in a bowl of water overnight،oil,spices,one big onion washed and cut into little squares,oïl ans put thé saucepan on high fire,when it boils,lower fire to allow chickpeas to become tender and to mantain the water quantity.then,put végétalbles, well washed,peeled and cut into long halves in thé same saucepan and let Cook on High fire.
- .in the second sauce pan,put an onion,cut into small slices، chicken cut into four pieces ،oil salt, one tablespoon of lemon juice,pepper,ginger,saffron and half tea spoon of salted butter.pût on very low fire,the minimum,and let Cook for one hour without Water.The low fire will extract the juice from the chicken.
- In thé third saucepan,thé smallest,put thé rest of onions cut into long slices,add thé same spices,and a cup of Water,and one.teaspoon of oïl.let Cook on a low fire untill thé onions are tender.then,add sugar,half teaspoon of cannelle,and softened dry grappes,let them on low fire untill onions are caramélised but not burned.
- Last step.take a steamer,it's a sort of pot with holes that allows cooking with steam. Put the semolina after having washed it quickly under tap Water and drain it,put it in thé steamer and Cook for five minutes.repeat this opération twice and move thé semolina between your fingers untill it becomes like wet sand.
- Présentation. In a big dish,circular,put first the semolina add a teaspoon of salted butter to the sauce from the végétable saucepan, and pour one scoop of this sauce on thé semolina.mix gently with a big spoon.Make a hole in thé middle,put there the chickpeas and above them thé pièces of chicken.next،put the halves of vegetables in vertical way as shown in thé photo..then,put the caraméliséd onions on top in a conic pattern,as a mount.
- It is served hot accompanied with small bowls of thé sauce where vegetables were cooked.
- I hope thé recipe is clear enough.Good appetite
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In Moroccan homes, making couscous is an expression of love, generosity, and hospitality. Moroccan cous cous cooking show Morocco By Hafida of Boujaad. Moroccan Tajine and couscous are two faces to the same coin; it is the delicacy of Moroccan Tajine is a no less important dish than the couscous. Moroccans believe that no other country's dish. Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries.
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