couscous the best popular dish in Morocco recipe

0
7
couscous recipe dish
couscous recipe dish

presentation

Couscous recipe is an essential dish in Morocco. Ranked third among the favorite dishes of the French in 2011, the mythical seed has crossed borders and can be enjoyed in the greatest international restaurants.

Granules obtained by agglomeration of durum wheat semolina, couscous is a basic dish formerly accompanied by chickpeas. Today, couscous is eaten with meat and a vegetable stew, flavored or plain, both hot and cold.

The couscous recipe varies according to the regions and family customs.   Thus, in Morocco, a couscous recipe with vegetables is hardly ever served during ceremonies unlike festive couscous such as couscous “tfaya” or couscous “seffa”.

Couscous is traditionally accompanied by “marqa”, similar to a vegetable broth in which pieces of bread are added, but also with hot milk or curdled milk. In addition, it is often preceded by mint tea…

In major French restaurants, it is customary to offer so-called “royal” couscous, made up of several meats such as merguez and meatballs.

Hey please don’t forget to like this couscous recipe and leave some motivational dollars on our PayPal account that it is in the menu bar at the top.

Ingredients for a couscous recipe

for 8 person

  • 8 chicken thighs
  • 800 g of sheep’s collar
  • 500 g eggplants
  • 500 g carrots, cut into slices
  • 250 g turnips
  • 1 strip of red peppers cut into strips
  • 1 large can of peeled tomatoes
  • 4 cloves
  • Cayenne pepper or Cayenne pepper
  • 8 merguez
  • 600 g semolina
  • 500 g zucchini
  • 300 g chickpeas
  • 3 onions
  • 1 strip of green peppers cut into strips
  • 2 cloves garlic
  • 2 tbsp. to c. salt or fine salt

Preparation of this recipe

This recipe takes a long time to prepare but browning all the ingredients one by one removes excess fat and accentuates the taste of the vegetables and broth.

1.

Heat 2 liters of water in the casserole dish.

2.

During this time, brown one after the other: the mutton, the chicken, the carrots, the turnips, the peppers and the onions. (Do not forget once back to transfer each ingredient one after the other in a colander to allow the most fat used for cooking the ingredients to drain off).

3.

Open the casserole dish and start adding the chickpeas, then the meats, carrots, turnips, tomatoes, salt, pepper, a hint of cayenne, the cloves, add the eggplant and finally the zucchini. Close the casserole dish and cook for 1 hour over low heat.

4.

Cook the merguez separately.
Prepare the semolina according to the directions on the box.
You tell me the news!

Hey please don’t forget to like this couscous recipe and leave some motivational dollars on our PayPal account that it is in the menu bar at the top.

LEAVE A REPLY

Please enter your comment!
Please enter your name here