Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, couscous and steamed vegetables (tamakfoult=masfouf). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Fruit, vegetables, and meats are all used as additions in couscous dishes, making it an excellent main or side dish that can please just about any palate. In my quest for finding healthy foods to eat to help control my Diabetes, I have discovered just how easy it is to make our own salt free broth to cook with. The meat and vegetables are arranged. Empty the couscous in the large plate, and gently break the couscous grains with a fork. - Add vegetable oil, and continue fluffing the couscous. - Add a large pinch of salt.

Couscous and steamed vegetables (tamakfoult=masfouf) is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Couscous and steamed vegetables (tamakfoult=masfouf) is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook couscous and steamed vegetables (tamakfoult=masfouf) using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Couscous and steamed vegetables (tamakfoult=masfouf):

1. Take 1 carrot
2. Get 1 zucchini
3. Prepare 1 onion
4. Make ready 1 handful green beans
5. Prepare 1 handful peas
6. Get 1 small potato
7. Get 1 tablespoon red pepper
8. Take Selt
9. Take 2 kids of garlic
10. Take 2 cubes Salted fat with dried meat and salted at your choice
11. Get Or 2 cubes as smoked and salted and dried meat
12. Make ready 2 eggs
13. Make ready Grilled peppers for decoration
14. Make ready tomato flower for decoration
15. Prepare Parsley for decoration

Couscous is a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco. It's made with whole wheat couscous and has lentils for protein, plus a healthy serving of vegetables including red onion, mushrooms and tomatoes. This couscous with lentils and vegetables can be served as a single vegetarian meal or as a side dish for two. Steaming softens vegetables while maintaining most of their nutrients, especially water-soluble compounds that are easily damaged by heat.

Instructions to make Couscous and steamed vegetables (tamakfoult=masfouf):

1. Cut the vegetables into small dice and the green beans in two and the onion in Julienne, the whole should form a beautiful Macedonia of vegetables, cook these vegetables in the steam I take care to superimpose them in layers, I start with the carrot and green beans and onions and peas for 10m after we put the rest of the zucchini vegetables and potatoes and leave another 10mn.
2. We prepare the couscous: a measure of couscous and a measure of hot water and salt and a tablespoon of the oil and let 10 minutes absorb all the water and swell a little added a teaspoon of the mixed oil with your fingers and put it to cook on the vegetables in a couscoussier on a pot of boiling water, put the spices and the salted garlic and the fat in the middle of couscous, count 15mn of cooking from the couscous steam exhaust
4. In a mixed bowl of vegetables and couscous and spices with tablespoon of olive oil and garnish with hard-boiled eggs and grilled peppers and company with a glass of laban or babeur.

This couscous with lentils and vegetables can be served as a single vegetarian meal or as a side dish for two. Steaming softens vegetables while maintaining most of their nutrients, especially water-soluble compounds that are easily damaged by heat. According to FoodReference.com, most vegetables require no more than five minutes to steam thoroughly. Monitor spinach and other leafy vegetables. Turns out making steamed couscous isn't as complicated as I expected.

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