Couscous with brochettes marinated

Couscous with brochettes marinated


 Recipe suggested by: Imane
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 35 min
 Cooking time: 1 h 00 min
 Difficulty: Easy
 Price: reasonable



 
Ingredients:

the marinade:
25 cl of olive oil 3 teaspoons ground cumin
juice of 3 lemons 6 tablespoons finely chopped fresh coriander
3 onions, finely chopped 2 teaspoons paprika
1 tablespoons parsley, finely chopped
1 teaspoon salt 1 teaspoon freshly ground white pepper
2 diced peppers (red, green) + red onion diced
for the couscous:
1 kg of couscous average 80 ounces of water, vegetable oil
1 teaspoon of salt 80 butter diced
pepper, cinnamon
skewers:
600 g chicken breast cut into 2cm cubes
600 g lean lamb (leg) cut into 2cm cubes


Preparation of kebabs marinated couscous:

To prepare the couscous recipe marinated kebabs:


Mix all the marinade ingredients. Divide them into two large bowls. Add diced chicken and one lamb cubes in the other, mix well and marinate for 4 hours.

Prepare 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.

Preparation of kebabs:
On each skewer, poke four dice altering the lamb with peppers and red onions diced. Do the same for the chicken skewers. Preheat a grill or an oven grill charcoal, when it is hot, let it grill skewers 5 to 8 minutes, turning once or twice and brushing with marinade several times.

Make sure they are cooked and serve hot with couscous.

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Couscous with brochettes kefta

Couscous with brochettes kefta


 Recipe suggested by: Imane
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 25 min
 Cooking time: 1 h 00 min
 Difficulty: Easy
 Price: reasonable



 
Ingredients:

750g minced beef
1 tablespoon vegetable oil
1 large red onion, finely chopped
1 clove garlic, crushed
1 tablespoon cumin
1 teaspoon of chili powder
1 teaspoon of ras el hanout
1/2 bunch of parsley and cilantro
mint leaves chopped
250g precooked couscous
30g butter
420ml of boiling water
1/2 cup lightly packed fresh parsley, coarsely chopped
3 green onions, chopped
salt and freshly ground black pepper


Preparation of kebabs with couscous kefta:

To prepare the couscous recipe Kefta kebabs:


Heat the oil in a skillet over high heat. Add onion and garlic and cook, stirring, for 2 minutes or until onion is tender.

Combine onion mixture, ground meat and spices, parsley and coriander and mint in a bowl. Season with salt and pepper. Divide the mixture into 16 portions and shape into balls 6cm. Put 2 balls on each skewer kefta. Place on a tray and cover with plastic wrap. Refrigerate for 30 minutes.

Heat a nonstick skillet over medium-high heat. Add kefta skewers and cook, turning, for 5 minutes or until the kebabs are cooked. You can of course cook in the oven or barbecue.

Meanwhile, mix the couscous and butter in a heat resistant bowl. Pour the boiling water and stir with a fork to mix well. Cover and let stand for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.

Add parsley and shallots. Season with salt and pepper, and mix.

Place the couscous on plates. Serve with skewers and harissa sauce.


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Couscous stale bread-Amfouer

Couscous stale bread-Amfouer


  Recipe suggested by: Imane
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 25 min
  Cooking Time: 0 h 45 min
  Difficulty: Easy
  Price: reasonable


 
Ingredients:

1 kg of stale bread
1 onion, chopped
1.5 liters of cold water
30cl sunflower oil
1 teaspoon of salt
2 pinches of cayenne pepper
2 level tablespoons of paprika


Preparation of stale bread, couscous amfouer:

To prepare the couscous recipe stale bread-amfouer:


Preheat oven to 180 ° C (gas mark 6). In a small bowl, cover with paprika oil, mix with a spoon and let rest. Pour the water into a large bowl. Cut stale bread into pieces.

Dip the bread briefly in water, wring it out thoroughly and crumble it into another large bowl. Continue until bread. Season with salt, cayenne pepper and paprika oil previously disturbed. Mix everything with a wooden spoon.

In a steamer colander, place first onion, then bread crumbs. Fill the pot of couscous water halfway and
Heat the water to cook the amfouer.

Bring water in the steamer boil over high heat. Adjust the top on the pot and allow the sap escapes through removal. From that moment on, count 3 minutes, then remove from heat.

Pour amfouer in a large bowl and mix to distribute the onion.

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