Mmorocco

Couscous with Fennel

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:
700 g of fine couscous
6 tbsp. tablespoons oil
25 g butter
salt
For the filling:
3 small fennel
2 potatoes
400 g peeled tomatoes canned
2 onions
3 cloves of garlic
1/2 tbsp. Coffee ground ginger
1 tablespoon. coffee ras el hanout
1/2 tbsp. with cumin
6 tbsp. tablespoons of olive oil, salt

Preparation of fennel couscous:

To prepare the couscous with fennel recipe:

Prepare the couscous according to the instructions at the bottom of the page (couscous cooking lesson).

Clean the fennel bulbs and cut into strips. Peel and crush the garlic cloves. Peel and finely chop the onions.

Heat the olive oil in a pan and fry,
low heat, fennel, garlic and onions. Stir from time to time. Add the tomatoes after being crushed with a fork. Lift with spices. Salt.

Peel the potatoes. Wash them, dry them carefully and cut into large cubes. Add them to the mixture, then moisten with 1.5 L of water. Cover and simmer for 30 minutes over medium heat.

Serve in a large bowl. Sprinkle generously with sauce semolina. Let absorb a few minutes. Arrange the vegetables in the center of the dish.

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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

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.