Seffa-sweet couscous with cinnamon

Seffa-sweet couscous with cinnamon


  Recipe suggested by: Imane
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 30 min
  Cooking time: 2 h 00 min
  Difficulty: Easy
  Price: reasonable


 
Ingredients:

500 g couscous average
200 g raisins
1 tablespoon of cinnamon
80 g butter, diced
80 cl of water
1 liter of hot tea
80 g of icing sugar
10 cl of orange blossom water
1 liter of fermented milk (optional)
1/2 teaspoon salt


Preparing SEFFA-sweet couscous with cinnamon:

To prepare the couscous recipe SEFFA-sweet cinnamon:


Soak raisins in hot tea. Let them rise about 1 hour. Drain and set aside.

Cook the couscous steam:
Put the couscous in a bowl, covered with 80 ounces of cold salted water and 2 tablespoons good oil.
Mix quickly and let rise about 30 minutes.

After this time, take a large bowl, pour the semolina and roll hands a first time. Put it in the steamer over boiling water.

Close and wait 10 minutes, until the steam passes through good meal.

Take semolina, pour into large bowl, put 80 g of butter into small pieces and whisk with a fork.

Add salt, pepper and cinnamon, stir and let cool slightly. The rolling a 2nd time the mixture warm.

Add sugar, orange blossom water, three-quarters of cinnamon and raisins. Mix thoroughly, sprinkle the remaining cinnamon and serve hot. If you accompany this couscous fermented milk.


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Moroccan couscous with chicken

Moroccan couscous with chicken


 Recipe suggested by: Imane
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 8 Pers.
 Preparation Time: 0 h 40 min
 Cooking time: 1 h 00 min
 Difficulty: Easy
 Price: reasonable





 
Ingredients:

Couscous:
1 kg medium couscous, 80 cl of water
80 g of butter into pieces
1 teaspoon of salt
broth:
1 1.5 kg chicken, ready for roasting
2 teaspoons cumin seeds shave whole
250 g carrots, peeled and cut into 3 cm long
8 sprigs of fresh coriander tied in bouquet
3 liters of whole milk 250g chickpeas soaked Eve
1.5 kg pumpkin pele, get rid of the seeds and cut into large dice
2 cloves, 10 cl solution saffron
1 large onion, cut in half lengthwise
400 g zucchini, peeled and cut into 4 cm long
salt, freshly ground white pepper


Preparation of Moroccan couscous with chicken:

To prepare the couscous recipe Moroccan Chicken:


Lock the cumin seeds in a muslin tie. Prick each onion half a clove. Salt and pepper the inside and outside of the chicken. In a steamer pot, gather
chicken, onion, chickpeas, carrots, cumin and coriander bouquet.

Salt and pepper, add the milk. Bring to a boil, lower the heat and place the pot on top of the couscous in order to cook the couscous.

Put the couscous in a bowl, covered with 80 ounces of cold salted water and 2 tablespoons good oil. Mix quickly and let rise about 30 minutes.

After this time, take a large bowl, pour the semolina and roll hands a first time. Put it in the steamer over boiling water.

Close and wait 10 minutes, until the steam passes through good meal.

Take semolina, pour into large bowl, put 80 g of butter into small pieces and whisk with a fork.

Add salt, pepper and cinnamon, stir and let cool slightly. The rolling a 2nd time the mixture warm.

Cook the whole chicken, vegetables and couscous, 30 minutes on low to medium heat.

After this time, add the contents of the pot the diced pumpkin, zucchini and saffron infusion, continue cooking 25 minutes.

Make cooking chicken if it is not tender enough, take another
5 minutes. Remove chicken with a slotted spoon and cut it.

To serve, place the couscous in a large heated platter. Dig out the center and arrange the pieces of chicken surrounded by vegetables.

Remove the onion, cumin and coriander and serve milk cooked separately, in a tureen.


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Couscous with lentils and vegetables

Couscous with lentils and vegetables


  Recipe provided by: Lisa
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 15 min
  Cooking Time: 0 h 45 min
  Difficulty: Easy
  Price: reasonable



 
Ingredients:

for the couscous:
600 g couscous fine
6 tbsp. tablespoons oil
25 g butter
For the filling:
400 g of yellow lentil
2 turnips
2 carrots 2 onions
2 cloves of garlic
1 cube of vegetable broth
2 tbsp. tablespoons oil
1 cooked. coffee cinnamon
salt and pepper


Preparing couscous lentils with vegetables:

To prepare the couscous recipe of lentils with vegetables


Peel the onions and garlic, chop the. Pour into a casserole. Add oil, then fry over low heat for 5 minutes. Season with salt, pepper, cinnamon and bouillon cube. All wet with 1 liter of water.

Sort and wash the lenses with water. Peel the carrots and turnips. Cut into sticks. Add all the vegetables to the broth. Cook 40 minutes over medium heat.

Meanwhile, prepare the couscous according to the instructions below for preparing couscous.

Make the couscous in a large bowl. Sprinkle generously with sauce semolina. Spread lentils over couscous. Garnish with carrot sticks and turnips.


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