Berber couscous with dried vegetables

Berber couscous with dried vegetables


 Recipe suggested by: Choukria
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 25 min
 Cooking Time: 0 h 35 min
 Difficulty: Easy
 Price: reasonable




 
Ingredients:

for the couscous:
600 g couscous fine
6 tbsp. tablespoons of olive oil
salt
for garnish couscous:
250 g split peas
250 g fresh white beans
2 onions
1 cube of chicken broth
1 tablespoon. tomato soup
2 tbsp. tablespoons of olive oil
salt and freshly ground black pepper


Berber couscous preparation pulses:

To prepare the couscous recipe Berber pulses:


Prepare the couscous according to the instructions at the bottom of the page. Replace ordinary oil by olive oil and remove the butter.

Peel the onions and cut them into small cubes. Fry in a pan with olive oil.

Add the bouillon cube and the double tomato concentrate. Salt and pepper, then moisten with 1.5 L of water. Mix well and add the beans and peas. Cook over medium heat for 40 minutes. Add water if necessary.

Introduce the couscous in a large bowl, separate the sauce and vegetables. Arrange vegetables on couscous. Serve the broth in a separate bowl.






Note

We find this couscous in the picturesque towns Berber. Pulses and semolina practices to conserve, constitute the bulk of the diet in the southern Maghreb. If the beans are not in season, replace them with white beans that you will soak overnight.

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spring couscous

spring couscous


  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:
700g couscous fine
6 tbsp. tablespoons oil
salt
For the filling:
250g green beans
750 g fresh peas
2 medium zucchini
salt


Preparing couscous spring:

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.

Meanwhile, shuck peas, wash them and let them steam for 30 minutes. Halfway through cooking, add the zucchini quartered after being washed and wiped.

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 and green beans.

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.



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