How To make Seven Vegetable Couscous
1 pk Couscous
1 t Turmeric
2 md Onions, chopped
1 c Finely shredded cabbage
1 md Turnip, peeled and diced
1 md Yellow summer squash,
Chopped in 1/4" pieces 1 1/2 c Cooked garbanzo beans
1 1/2 c Diced ripe tomatoes
1 t Freshly grated ginger root
1/2 t Each: ground cumin,
Coriander, turmeric x Water as needed Prepare couscous according to package, stirring in couscous when you fluff it. Or try substituting brown rice. I was out of couscous last week, so I used brown rice with turmeric and it was wonderful! Saute onions until tender in a large saucepan or soup pot using your favorite oil substitute. Add remaining ingredients except water. Cover and reduce heat to low. Cook, stirring occasionally, for 15 to 20 min. Add water as needed to produce a moist, but not soupy stew. Serve over couscous or brown rice. To make some of this easier, I used canned chickpeas. You could probably use canned tomatoes as well. One ingredient I wouldn't dare leave out is the fresh ginger root !! I store my ginger root in the freezer wrapped in plastic. When I want to use some, I take out a chunk, peel as much as I want to use and grate, it grates much easier when frozen. Posted by "Von Balson, Kathleen" to the Fatfree Digest [Volume 11 Issue 15], Oct. 15, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
How To make Seven Vegetable Couscous's Videos
Couscous 7 vegetables
The most famous part of Moroccan cuisine, used as the main ingredient in many dishes in much the same way as rice in asia. The term comes from Berber languages, where it is called seksou. It consists of small grains, the main ingredient of which is semolina.
how to make Moroccan Couscous with seven vegetables or less if you want
this is a traditional way on how to cook couscous i hope you enjoy it , if you like this video please subscribe and share.
Choumicha : Couscous aux sept légumes | Seven Vegetables Couscous
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Couscous aux sept légumes | 2016
Seven Vegetables Couscous | 2016
Suggestion de préparation par Choumicha avec du Couscous de blé moyen Dari. Cette recette peut également être préparée avec d'autre types de Couscous Dari.
Preparation by Choumicha using Dari medium durum wheat Couscous. This recipe can be also prepared using any other type of Dari Couscous.
Recette pour 8 personnes
Ingrédients :
750 g de Couscous de blé moyen DARI
1 c. à thé de beurre rance S'men (facultatif)
Pour la sauce :
1,5 kg de viande de veau
1 c. à thé de gingembre
1 c. à thé de curcuma
1 c. à thé de poivre
Sel
2 tomates râpées
2 gros oignons émincés
2 petits bouquets de persil et de coriandre
8 cl d'huile
2 l d'eau
100 g de pois chiches trempés depuis la veille
1/2 chou
6 carottes
6 navets
2 aubergines
6 courgettes
250 g de fèves écossées
500 g de citrouille
2 tomates coupées en quatre
1 piment fort
Préparation :
Déposer la viande dans une marmite, ajouter le sel, le poivre, le gingembre, le curcuma, les deux tomates râpées, un bouquet d’herbes, l’huile, l’oignon et l’eau.
Placer les pois chiches dans une mousseline, la nouer et la déposer dans la marmite. Couvrir la marmite et la placer sur le feu. A ébullition, baisser le feu et laisser mijoter jusqu’à la mi-cuisson des pois chiches. Rajouter les carottes, le chou, et les navets. Continuer la cuisson pendant 20 à 25 mn environ. Ajouter les fèves, le 2ème bouquet d’herbes, les aubergines, les courgettes, la citrouille, le piment, les quartiers de tomate, le sel et le poivre. Cuire le Couscous à la vapeur comme indiqué dans la recette de base. Au terme de la cuisson des légumes retirer la marmite du feu. Enduire le Couscous chaud de beurre rance “Smen” ou de beurre et le disposer dans un plat. Arroser le Couscous chaud de bouillon et le garnir de viande et de légumes. Servir le plat très chaud.
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Couscous with Seven Vegetables
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Moroccan Couscous with Seven Vegetables Recipe - Tasty Cuisine.
today you will learn how to prepare Moroccan Couscous with so many different Vegetables, you will enjoy it.
Couscous Ingredients:
500 g dry couscous (not instant)
2 tbsp vegetable oil, 1 tbsp ghee (Moroccan smen).
½ Tsp salt (to taste). Water.
Meat Ingredients:
500 g lamb or beef, cut into large pieces. 3 tomato, Peeled
and grounded. 1 onion (chopped). 1 tsp salt (to taste).
½ tsp pepper (to taste).1 tsp ground ginger. 1 tsp turmeric.
A bouquet of fresh parsley and cilantro (tied together).
2 cups dry chickpeas, soaked overnight.
Vegetables:
3 carrots. 3 zucchini, 1/2 of a small cabbage.
2-3 small sections of pumpkin,2 green chili .
You can also use turnip, potato, or other vegetables of your choice.
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Magical Moroccan Couscous with Seven vegetables and lamb with Ras Alhanout spice
I was really blessed and lucky traveling and seeing the world and the best is learning about other food.I learned from my colleagues Mom the real and authentic Moroccan Food .Today dish can feed 6 people and really the aromatic smell of #Rasalhanout can take you to a magical world ,#Moroccan Food #Rasalhanout #homecooking #Soulfood
Ingredients
1500g free range lamb knuckle or lamb leg cut into big pieces with 1cinammon stick and onion
10 cups water
500g Couscous
I000g Tomatoes peeled & chopped
200g Parsley Finley chopped
200g coriander finely chopped
3 potato
3 onions
6 baby carrots or 3 carrots halved lengthways
3 Zucchini halved lengthways
2 Small Aubergine
1 butternut halved lengthways
1 Capsicum cut into 6 strips
3Tbsp Ras Alhanout spices
2Tbsp salt
6 Tbsp olive oil