Easiest Way to Prepare Tasty 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 cook Couscous and steamed vegetables (tamakfoult=masfouf) using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Couscous and steamed vegetables (tamakfoult=masfouf)

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

This can be done using a vegetable steamer or a regular. 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 is the end of my rant!

Couscous and steamed vegetables (tamakfoult=masfouf) instructions

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..

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. Steaming plumps and tenderizes the couscous or pasta without making it sticky, wet or heavy. The chicken or meat with saffron sauce is easy to make and will cook separately while you're steaming the couscous or pasta.

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