Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, moroccan couscous. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Moroccan couscous is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Moroccan couscous is something that I’ve loved my whole life. They’re nice and they look wonderful.
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. Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds. A flavorful, hearty Moroccan Couscous dish that's packed with roasted vegetables, chickpeas and almonds.
To get started with this particular recipe, we must prepare a few ingredients. You can cook moroccan couscous using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Moroccan couscous:
- Take 1 whole chicken (2 kg)
- Prepare 1 kg semolina
- Make ready 3 good carrots
- Prepare ,,3good turnips
- Prepare 3 good courgettes
- Prepare 250 g pumpkin
- Take 1 kg onions
- Prepare 250 g tender chickpeas
- Get 150 g dry grappes
- Make ready ,1 litre and half water
- Take Spices:1teaspoon salt,black pepper,ginger,saffron, cannelle
- Prepare ,4 table spoons of végétal oil
- Get 1tea spoon of salted butter(old)
- Make ready 2 tea spoons of sugar
This Moroccan Chicken Couscous is super flavorful and healthy loaded with exotic spices but still Moroccan Chicken Couscous. 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.
Steps 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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Many have talked about the its origin that may have been invented by the Berbers. Couscous is one of Morocco's staple foods. It has a Berber heritage and is also widely eaten in Made from small, steamed balls of (usually) semolina, here's how to enjoy couscous Moroccan style. In Moroccan homes, making couscous is an expression of love, generosity, and hospitality. The process feels both celebratory and communal; it's a good dish around which to build a cooking party.
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