Moroc-co blog

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....

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...

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 bow...

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 coriand...

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...

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 b...

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 ...

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. C...

Royal Couscous with three meats  Recipe provided by: Lisa  Origin of the recipe: Moroccan Cuisine  Number of persons: 6 Persons.  Preparation Time: 0 h 45 min  Cooking time: 1 h 00 min  Difficulty: Easy  Price: reasonable   Ingredients: for the couscous: 700 g of fine couscous 6 tbsp. tablespoons oil 25 g butter salt For the filling: 350 g beef collar 350 g lamb shoulder 2 chicken thighs 3 medium zucchini 2 onions, 1/2 tbsp. coffee red pepper powder 3 cloves of garlic, 3 tbsp. tablespoons oil 1 pepper, 1 tbsp. Coffee black pepper 1 tablespoon double concentrate tomato 1 tablespoon. tablespoon ras el hanout Preparing couscous royal with three meats: To prepare the couscous royal recipe with three meats: Prepare the couscous: Put the couscous in a colander. Pass it under running water. Drain, then pour into a large bowl. Add 4 tablespoons of oil and mix with your hands. Let stand 15 minutes until the cou...

Chicken meatballs and couscous with orange  Recipe provided by: Lisa  Origin of the recipe: Moroccan Cuisine  Number of persons: 4 Persons.  Preparation Time: 0 h 20 min  Cooking Time: 0 h 25 min  Difficulty: Easy  Price: reasonable   Ingredients: 500g minced chicken 1 teaspoon of paprika 1 teaspoon of cumin 1 teaspoon of ginger 1 clove garlic, crushed 1 tablespoon olive oil 540g tomato sauce with garlic 50g spinach leaves 2 tablespoons toasted pine nuts 375ml water 80ml fresh orange juice 1 cube chicken bouillon, crumbled 300g precooked couscous 2 tablespoons chopped fresh chives teaspoons finely grated orange zest Preparation of chicken meatballs and couscous with orange: To prepare the recipe chicken meatballs and couscous with orange: Mix the minced chicken, garlic and half the spices in a bowl. Season with salt and pepper. Roll the mixture into balls the size of walnuts, place them on a plate. Heat t...

Couscous chicken with eggplant  Recipe provided by: Lisa  Origin of the recipe: Moroccan Cuisine  Number of persons: 6 Persons.  Preparation Time: 0 h 25 min  Cooking Time: 0 h 35 min  Difficulty: Easy  Price: reasonable   Ingredients: 8 chicken thighs 2 large eggplants 200g precooked couscous 1 tin of cooked chickpeas 1 ¼ tablespoon of olive oil 1 onion, finely chopped 1 ½ tablespoon harissa 1 tablespoon of tomato puree 500ml chicken stock 2 teaspoons cornstarch 2 tablespoons chopped cilantro Preparing couscous chicken with eggplant: To prepare the couscous recipe chicken with eggplant: Preheat oven to 180 ° C. Gas Lightly rub the eggplant with oil and place on a baking sheet. Bake for 20 minutes, turning once on each side. Heat the remaining oil in a heavy large pot or tagine. Add onion and sauté for 3 minutes. Add the chicken to the pan, reduce the heat and simmer for 10 minutes until lightly browned. Stir i...

Chicken and merguez couscous  Recipe suggested by: Kati  Origin of the recipe: Algerian Cuisine  Number of persons: 6 Persons.  Preparation Time: 0 h 25 min  Cooking time: 1 h 00 min  Difficulty: Easy  Price: reasonable   Ingredients: 750g fine semolina couscous precooked 6 chicken thighs 6 merguez 3 onions 6 carrots, turnips 4 5 tbsp olive oil 1 can chickpeas cooked 2 cubes chicken broth 100g butter 2 stalks celery cilantro sprigs 600ml water 1 small can of harissa 1 tbsp ras el hanout salt and freshly ground black pepper Preparation of chicken and merguez couscous: To prepare the couscous recipe chicken and merguez: Peel and chop the onions. Peel and slice the carrots. Wash and cut the celery into julienne. Wash, dry and thin coriander leaves. Drain the chickpeas. Heat a pot over heat with 4 tablespoons of olive oil, then add the chopped onion and chicken and cook for 5-6 minutes, stirring and turning to ...

Couscous with meat and dates  Recipe suggested by: Narjiss78  Origin of the recipe: Tunisian cuisine  Number of persons: 6 Persons.  Preparation Time: 0 h 30 min  Cooking time: 1 h 00 min  Difficulty: Easy  Price: reasonable     Ingredients: for the couscous: 700 g of fine couscous 2 tbsp. tablespoons oil 25 g butter salt For the filling: 1 kg of beef cottage 500 g ripe dates medium potatoes 1 onion 3 medium tomatoes 1 tablespoon. coffee ras el hanout 1 tablespoon. coffee or strong sweet pepper 4 tbsp. tablespoons of olive oil salt, black pepper Preparation of couscous with meat and dates: To prepare the couscous recipe with meat and dates: Dip the tomatoes in boiling water for 3 minutes, then peel them. Arrange them in progressively in a bowl and mash with a fork. Peel and chop the onion. Peel the potatoes and cut them into quarters lengthwise. Prepare the couscous according to the instructions of...

Apple Chicken Couscous  Recipe suggested by: Narjiss78  Origin of the recipe: Moroccan Cuisine  Number of persons: 6 Persons.  Preparation Time: 0 h 30 min  Cooking time: 1 h 00 min  Difficulty: Easy  Price: reasonable   Ingredients: for the couscous: 700g couscous fine 200 g raisins 6 tbsp. tablespoons oil 4 tbsp. tablespoons of acacia honey 25 g butter salt For the filling: 4 chicken thighs 4 pippin apples 1 tbsp. coffee liquid honey 1 onion 1 tbsp. Coffee turmeric 100 g butter + salt, pepper 1 tablespoon. tablespoon of caster sugar 1 tablespoon. coffee coriander 1 tablespoon. coffee cinnamon Preparing couscous chicken with apples: To prepare the couscous recipe chicken apple: Prepare the couscous according to the instructions of the cooking lesson at the bottom of the page. Rinse raisins and mix the couscous before the second steaming. The end of cooking, add the honey acacia semolina and stir At length ...

Couscous with Fennel   Recipe suggested by: Choukria   Origin of the recipe: Moroccan Cuisine   Number of persons: 6 Persons.   Preparation Time: 0 h 25 min   Cooking Time: 0 h 35 min   Difficulty: Easy   Price: reasonable   Ingredients: for the couscous: 700 g of fine couscous 6 tbsp. tablespoons oil 25 g butter salt For the filling: 3 small fennel 2 potatoes 400 g peeled tomatoes canned 2 onions 3 cloves of garlic 1/2 tbsp. Coffee ground ginger 1 tablespoon. coffee ras el hanout 1/2 tbsp. with cumin 6 tbsp. tablespoons of olive oil, salt Preparation of fennel couscous: To prepare the couscous with fennel recipe: Prepare the couscous according to the instructions at the bottom of the page (couscous cooking lesson). Clean the fennel bulbs and cut into strips. Peel and crush the garlic cloves. Peel and finely chop the onions. Heat the olive oil in a pan and fry, low heat, fennel, garlic and onions. Stir ...

Berber couscous with dried vegetables  Recipe suggested by: Choukria  Origin of the recipe: Moroccan Cuisine  Number of persons: 6 Persons.  Preparation Time: 0 h 25 min  Cooking Time: 0 h 35 min  Difficulty: Easy  Price: reasonable   Ingredients: for the couscous: 600 g couscous fine 6 tbsp. tablespoons of olive oil salt for garnish couscous: 250 g split peas 250 g fresh white beans 2 onions 1 cube of chicken broth 1 tablespoon. tomato soup 2 tbsp. tablespoons of olive oil salt and freshly ground black pepper Berber couscous preparation pulses: To prepare the couscous recipe Berber pulses: Prepare the couscous according to the instructions at the bottom of the page. Replace ordinary oil by olive oil and remove the butter. Peel the onions and cut them into small cubes. Fry in a pan with olive oil. Add the bouillon cube and the double tomato concentrate. Salt and pepper, then moisten with 1.5 L of water. ...

spring couscous   Recipe suggested by: BGDC   Origin of the recipe: Moroccan Cuisine   Number of persons: 6 Persons.   Preparation Time: 0 h 25 min   Cooking Time: 0 h 30 min   Difficulty: Easy   Price: reasonable   Ingredients: for the couscous: 700g couscous fine 6 tbsp. tablespoons oil salt For the filling: 250g green beans 750 g fresh peas 2 medium zucchini salt Preparing couscous spring: To prepare the couscous recipe spring: Prepare the couscous according to the instructions for the preparation of couscous in the bottom of the recipe. Remove butter after cooking. Effilez and wash beans, cut them in half and put them in boiling salted water. Cook 25 minutes. Meanwhile, shuck peas, wash them and let them steam for 30 minutes. Halfway through cooking, add the zucchini quartered after being washed and wiped. Stir in your peas meal hot. Sprinkle with olive oil and mix gently Using a wooden spoon. Serve ...

Vegetarian couscous with vegetables   Recipe suggested by: BGDC   Origin of the recipe: Moroccan Cuisine   Number of persons: 6 Persons.   Preparation Time: 0 h 25 min   Cooking Time: 0 h 30 min   Difficulty: Easy   Price: reasonable   Ingredients: for the couscous: 350g couscous fine 4cuill. tablespoons oil salt For the filling: 150g green beans 200g peas éccossées 1 fennel 1courgette average salt Preparation of vegetarian couscous with vegetables: To prepare vegetarian couscous recipe with green vegetables: To prepare the couscous recipe spring: Prepare the couscous according to the instructions for the preparation of couscous in the bottom of the recipe. Remove butter after cooking. Effilez and wash beans, cut them in half and put them in boiling salted water. Cook 25 minutes. Cut the fennel into quarters, then cut into thin strips. Cook the peas to steam for 30 minutes. Halfway through cooking, add the...