Recipe: Delicious Dambun couscous

Dambun couscous. In a large container pour couscous and add hot water onto it, the couscous will suck in the water. Cut and wash spinach and set aside. Easy Way To Make Traditional Hausa Food Dambun Shinkafa.

Tambun is notable for its pomelo produce, which is sought after by locals and tourists alike. This Mediterranean bowl couscous recipe is a fast weeknight dinner! It features quick-cooking couscous with chickpeas and a creamy tahini sauce. You can cook Dambun couscous using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Dambun couscous

1. You need 3 cups of Couscous.
2. It's of Spinach.
3. Prepare 2 of large Sliced Onions.
4. Prepare 3 cups of Groundnut.
5. You need 3 of Scotch bonnet.
6. You need of Meat.
7. It's 1/3 cup of Vegetable Oil.
8. It's 2 cup of Hot water for soaking.
9. You need of Seasoning.

Tambun Selatan adalah kecamatan dengan jumlah penduduk terpadat di Kabupaten Bekasi. This couscous salad with its roasted squash and citrusy vinaigrette bridges the gap. While the squash and onions are roasting, you can plump the cranberries and make the couscous. The base is couscous — we particularly love pearl (often labeled Israeli couscous).

Dambun couscous step by step

1. In a large container pour couscous and add hot water onto it,the couscous will suck in the water.
2. Cut and wash spinach and set aside.Cut and boil meat, sliced your onions,chopped scotch bonnet, crush groundnut and set aside.
3. Add All ingredients i.e Soaked couscous,sliced Onions,crushed groundnut,scotchbonnet,meat,spinach,Seasoning to taste,and vegetable oil.mix it well using a laddle..
4. Pour it back into a colander.get a pot containg water,quater of the pot,and then set the colander on the pot,and cover the top of the pot..
5. Cook for 15min or until all ingredients become well cooked and tender.....serve hot.

It cooks quickly and gives the salad enough substance to stand on the plate by itself. If you're unfamiliar with couscous, it's basically little pasta pellets. It cooks really fast, is a fun texture, and is a great way to bulk up salads. In Morocco, couscous is cooked in a 'couscoussier', a traditional Moroccan two-level pot that cooks the lamb Place couscous in a bowl and cover with cold water. Add saffron threads and season with salt.