Vegetarian couscous with vegetables

Vegetarian couscous with vegetables


  Recipe suggested by: BGDC
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 25 min
  Cooking Time: 0 h 30 min
  Difficulty: Easy
  Price: reasonable



 
Ingredients:

for the couscous:
350g couscous fine
4cuill. tablespoons oil
salt
For the filling:
150g green beans
200g peas éccossées
1 fennel
1courgette average
salt


Preparation of vegetarian couscous with vegetables:

To prepare vegetarian couscous recipe with green vegetables:


To prepare the couscous recipe spring:

Prepare the couscous according to the instructions for the preparation of couscous in the bottom of the recipe. Remove butter after cooking.

Effilez and wash beans, cut them in half and put them in boiling salted water. Cook 25 minutes.

Cut the fennel into quarters, then cut into thin strips.
Cook the peas to steam for 30 minutes. Halfway through cooking, add the zucchini, cut into four after being washed and dried as well as strips of fennel.

Stir in your peas meal hot. Sprinkle with olive oil and mix gently Using a wooden spoon.

Serve in a large dish. Decorate the couscous alternating pieces of zucchini, fennel and green beans.



morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Couscous with sardines

Couscous with sardines

 Recipe suggested by: Choukria
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 45 min
 Cooking Time: 0 h 45 min
 Difficulty: Easy
 Price: reasonable




 
Ingredients:

500g couscous (fine)
1 tablespoon. tablespoons olive oil 30 cl of cold salted water
1 kg of sardines (open and bones removed)
3 onions, 6 cloves of garlic
1 bunch parsley, finely chopped
leaves of one branch of spearmint minced
1 large spoon. coffee harissa, salt, pepper
for the broth:
1l fish stock
1 onion, grated 2 cloves of garlic
1 tablespoon, tablespoon of tomato paste
4 tbsp. tablespoons of olive oil
salt and pepper


Preparation of couscous with sardines

To prepare the couscous recipe sardines


Mix the couscous with oil, add salt water. Let stand 15 minutes, then countersink (crumble it between your palms and fingertips) until all lumps disappear ..

Remove skin and last edges of the thread of sardine. Finely crumble the meat with your fingers and gather it into a bowl. In the same bowl, grate the onions, add the parsley, mint and harissa. Salt. Pepper and mix.

Divide the stuffing of sardines and two necks necks ¬ three, including a hand bigger than the other two.

In the strainer steamer, spread the largest share of couscous. Cover with half of the filling, then a second layer of couscous, then the rest of farce, and finally the last layer of couscous.

Boil water in a pot and cook the couscous couscous 45 minutes to steam.

Meanwhile, in a saucepan, sauté in olive oil grated onion with garlic and tomato paste. Add the fish stock, bring to the boil and cook for 30 minutes uncovered to concentrate the broth.

Turn out the couscous with sardines on a platter, introduce the broth aside. Cut the couscous to serve in units. It sprinkles little, it consumes rather dry.

morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Tajine hake

Tajine hake


 Recipe suggested by: Imane
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 8 Pers.
 Preparation Time: 0 h 25 min
 Cooking Time: 0 h 30 min
 Difficulty: Easy
 Price: reasonable



 
Ingredients:

8 fillets of hake
chermoula:
2 tablespoons olive oil
4 cloves garlic, coarsely chopped
4 teaspoon ground cumin
2 teaspoons paprika
1 bunch cilantro, chopped juice and zest of one lemon
tajine for:
500g new potatoes, cut into 2
2 tablespoons olive oil
2 large onions, halved and thinly sliced
2 cloves garlic, sliced ​​175g olives stuffed with pimento
2 teaspoon ground cumin + 2 teaspoons paprika
400g chopped tomatoes 500 ml fish stock
4 green peppers, quartered, cored and sliced


Preparing tajine hake:

To prepare tagine recipe hake:


For the chermoula, place the oil, garlic, cumin, paprika, three-quarters of the coriander and salt in a small bowl. Add lemon juice and stir until smooth. Pour half over the fish fillets and turn to coat both sides. Set aside to marinate.

Heat the oil and fry the onions and garlic until it is softened, about 4-5 minutes. Add cumin and paprika and cook for 2 more minutes. Add tomatoes, broth, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 minutes.

Stir in peppers and potatoes, cover and simmer for 15 minutes until the potatoes are tender.

Stir in remaining cilantro tagine, then arrange the fish fillets on top, and bake for 10 minutes until the fish is cooked.

Serve the tagine hake with basmati rice, boiled with a little saffron if you wish.



morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco