Recipe: Perfect Couscous and steamed vegetables (tamakfoult=masfouf)

Couscous and steamed vegetables (tamakfoult=masfouf). Hi everyone, this is the first of many videos to come, suscribe for more food prep videos, recipes and tips ! Also follow me on IG FB and Snapchat. The meat and vegetables are arranged.

Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. The Best Steamed Vegetables Vegan Recipes on Yummly Steamed Vegetable Buns, Steamed Vegetable Dumplings Healthy Steamed Vegetable Sauce Recipes. You can have Couscous and steamed vegetables (tamakfoult=masfouf) using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Couscous and steamed vegetables (tamakfoult=masfouf)

1. You need 1 of carrot.
2. You need 1 of zucchini.
3. Prepare 1 of onion.
4. It's 1 handful of green beans.
5. Prepare 1 handful of peas.
6. You need 1 of small potato.
7. It's 1 tablespoon of red pepper.
8. It's of Selt.
9. You need 2 of kids of garlic.
10. It's 2 cubes of Salted fat with dried meat and salted at your choice.
11. It's of Or 2 cubes as smoked and salted and dried meat.
12. Prepare 2 of eggs.
13. Prepare of Grilled peppers for decoration.
14. Prepare of tomato flower for decoration.
15. Prepare of Parsley for decoration.

This couscous recipe is time-consuming but worth it. Transfer couscous to a steamer basket or a colander and set inside pot, making sure couscous is not touching water. The sides of the steamer basket should be in direct contact with the pot; this forces the steam up through. Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains such as rice.

Couscous and steamed vegetables (tamakfoult=masfouf) step by step

1. 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..
2. 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.
3. .
4. 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..

The couscous is usually steamed several times until it is very fluffy and pale in color. It is then sprinkled with almonds, cinnamon and sugar. 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 can be done using a vegetable steamer or a regular.