What do you know about couscous in winter
Couscous .. If you are a resident of Arab East will know, of course, or perhaps will be the visitors to Arab countries such as Algeria, Tunisia and Morocco famous cook couscous in several ways and recipes will make him the first meal you at breakfast or in the winter
Ingredients
- 1 kg of couscous
- 1 kg of meat
- Oil Tea Cup
- Besltan, cut lengthwise
- Salt to taste
- Teaspoon black pepper (Abzar)
- Teaspoon saffron
- Teaspoon ginger (knife Jubair)
- A half kilos of carrots (purified and cut longitudinally and continues his pulp)
- A half kilos of white and yellow turnip (purified and cut lengthwise)
- Half kg of lottery Salé (purified and cut lengthwise)
- A half kilos of red lot (purified and thoroughly washed)
- Half a kg of green beans
- Half a kg of cabbage (Akarmb) (les choux)
- Half a kg of tomatoes (washed and still peel and seeds, cut into small pieces)
- Bouquet of coriander tied by a thread
- Sufficient water (about 3 liters)
- 100 grams of chickpeas soaked in water and washed well
How to prepare couscous
- Put 1 kg of couscous in a bowl and sprinkle with half a liter of salted water and called for hands in lightness to separate the grains from each other and add two tablespoons of oil and Tzhn by all the couscous grains approx.
- Couscous placed in Alkskas painted a little oil, which in turn is placed on the pot (Twine).
- By locksmith closed much so that steam does not leak out of its aspects.
- When steam climbs heavily over couscous Alkskas lifted from the pot and pour the couscous in a bowl and sprinkle with a quarter liter of cold water with a twist gently to separate the grains from each other.
- Re-put the couscous in Alkskas for ripening again for about half an hour (ie, when the steam ascends heavily on couscous). Then lifted from the pot (Twine) and placed in a bowl and sprinkle with about 125 cells of cold water with a twist gently to separate the grains from each other, returned a third time couscous in Alkskas for ripening the third time, and when the steam climb over couscous heavily raises Alkskas over the fate (Twine) and flows into the bowl and painted municipal ghee, taking care to separate the couscous grains from each other lightly and is still hot.
- And finally placed in a round bowl and an overabundance of middle.
How to prepare couscous broth
- Pieces of meat and onion section placed in the pot (Twine) and unloading oil, salt and black pepper (Alabzar), saffron and a teaspoon of ghee, ginger and fry all well with constant stirring, then add two liters of water and then closes the pot and left to simmer for half an hour.
- Add the chickpeas, carrots, turnips and Akarmb (cabbage), tomatoes, and beans, as well as a string tied bouquet coriander and lots and lots of red Salé little and add sufficient water to complete the cooking over medium heat until cooked all is done equally on fire.
- Couscous Almzhon placed municipal shortening in a bowl and an overabundance round the waist, then placed the pieces of meat and vegetables covered and watered all Palmrq and serve hot.
- Advanced Kassa with Zlevat of gravy in the aspects of the table and eaters appetite.