Mmorocco

Sweet Couscous maftoul

Recipe suggested by: Choukria
Origin of the recipe: Lebanese Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 15 min
Cooking Time: 0 h 25 min
Difficulty: Easy
Price: reasonable

Ingredients:

200g white maftoul
1 cinnamon stick
3 tbsp. with chopped almonds
100g of sugar
100g clarified butter
1 mashed banana
50 cl of milk
1 tablespoon. coffee spoon of crushed cardamom seeds
1 tablespoon. tablespoons of raisins

Maftoul sweet couscous preparation:

To prepare the couscous recipe maftoul mellitus:

In a heavy saucepan, heat the clarified butter with cinnamon. Add maftoul and almonds and cook everything on low heat, stirring often, until slightly blondissent ingredients. Add sugar and stir until melted. Then add the banana and stir well. Off the heat, add the milk, stir and put on fire.

Cover half the pan and cook over low heat until completely absorbed maftoul have milk. The end of cooking, add the cardamom and raisins. Taste a grain, it must be cooked at heart.

Otherwise, add a little milk and cook.
Remove cinnamon and serve warm.

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Couscous Amlou

Recipe suggested by: Choukria
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 30 min
Cooking time: 1 h 40 min
Difficulty: Easy
Price: reasonable

Ingredients:

for the couscous:
500 g of fine couscous + 1 tbsp. coffee salt
3 sticks of cinnamon 150 g butter into pieces
for the sauce:
1 kg of pitted prunes
150g brown sugar 50 ml water
1 vanilla pod + 1 cinnamon stick
4 cloves + 1 slice of fresh ginger
a little grated nutmeg
for the sauce amlou:
100g whole almonds, blanched
pure argan oil
3 tbsp. to liquid honey
juice of 1/2 lemon

Preparing couscous amlou:

To prepare the couscous recipe amlou:

Prepare the sauce a few hours ahead melt the vanilla pod. In a large saucepan, melt the sugar in the water with all the spices.

Bring to a boil and cook 10 minutes over low heat. Add prunes and cook 30 minutes over very low heat, stirring carefully to avoid damaging the fruit.

The juice must be abundant and syrupy. Let cool and keep this sauce at least 4 hours in the refrigerator.

Start the moistening and cooking couscous about 1 hour in advance.

Put the couscous in a large bowl or a bowl Add the olive oil and mix. Pour 30 ounces of cold salted water and shake the container to distribute the water, add cinnamon sticks .. Let rise 15 minutes, then countersink the couscous (crumble it between your palms and fingertips) until all lumps disappear.

Pour the couscous into the strainer steamer, insulate the joint with white paper folded and cook about 20 minutes, until the steam passes through the couscous.

Put the couscous in the pan, add 1 cup water and countersink. Replace steam for 20 minutes and countersink again before a third steaming for 5 minutes.

Prepare the sauce by amlou Toast the almonds on a baking sheet in the oven for about 15 minutes. They should be nicely browned without being blackened. Put them in a blender and grind them into a fine paste that you gather in a large bowl. Add argan oil mixture, beating gently until a homogeneous ointment.

Add honey and lemon juice, and finish to incorporate argan oil until obtaining a liquid consistency (you should be able to pay the spoon].

Before butter couscous, remove the cinnamon. Serve buttered couscous and present to share stewed prunes and spicy sauce amlou to pay a small amount on each plate.

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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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