Moroccan couscous recipe :

 

couscous recipe Joulie very basic and vegetables with couscous Moroccan People Two things are best known for their affection are family and their neighbors in good faith. 

  Throughout this time, a little talk, it is a common home, Moroccans will regularly ask how your family is 

  regardless of the possibility that they never have couscous recipe atteint.un The moment Moroccans who live around, especially in their own country, 

  there are no outcasts.

Following steps :

1) Take a large earthenware dish or porcelain , pour semolina,

 moisten with a little water in the égrainant ( inflation )

2) In the bottom of the couscous pour 1.5 liters of water and then put the chickpeas,

 meats, spices, boots washed coriander and parsley

 half cut onions salt and pepper and cook at low boil 30 minutes .

3) As soon as the broth boils, put the top of couscous topped with semolina on the bottom ,

when the steam pass through the meal, promptly remove the top and pour the semolina in the same dish that just now ,

salt to table salt , and using a little water and continue stirring fingering semolina.

then pour it on top of the couscous and cook .

4) Then add in your broth, tomato wedges , remaining onions and other vegetables.

5) when your broth will boil and the steam will again cross the semolina remove it from the heat and pour it ,

 in a large dish and mix with 80 g of butter ( smen ) lifting to aerate meal then cover with parchment paper to preserve its heat.

6) cooking will finish when you can stick a knife tip in the flesh turnips.

dressage couscous with 7 vegetables :

in a deep dish meal then draw the center harmoniously place your vegetables and pieces of meat,

then sprinkle with hot broth. can be used with small green chillies.