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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Seffa-sweet couscous with cinnamon

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 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.

Add sugar, orange blossom water, three-quarters of cinnamon and raisins. Mix thoroughly, sprinkle the remaining cinnamon and serve hot. If you accompany this couscous fermented milk.


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Moroccan couscous with chicken

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 a clove. Salt and pepper the inside and outside of the chicken. In a steamer pot, gather
chicken, onion, chickpeas, carrots, cumin and coriander bouquet.

Salt and pepper, add the milk. Bring to a boil, lower the heat and place the pot on top of the couscous in order to cook 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.

Cook the whole chicken, vegetables and couscous, 30 minutes on low to medium heat.

After this time, add the contents of the pot the diced pumpkin, zucchini and saffron infusion, continue cooking 25 minutes.

Make cooking chicken if it is not tender enough, take another
5 minutes. Remove chicken with a slotted spoon and cut it.

To serve, place the couscous in a large heated platter. Dig out the center and arrange the pieces of chicken surrounded by vegetables.

Remove the onion, cumin and coriander and serve milk cooked separately, in a tureen.


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Couscous with lentils and vegetables

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. Cook 40 minutes over medium heat.

Meanwhile, prepare the couscous according to the instructions below for preparing couscous.

Make the couscous in a large bowl. Sprinkle generously with sauce semolina. Spread lentils over couscous. Garnish with carrot sticks and turnips.


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Royal Couscous with three meats

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 couscous absorbs water and swells.

Roll the couscous between your hands until the seed
is well separated and that there is more lumps.
Fill halfway with water (or broth) the bottom of the steamer
and bring to boil.

Put the semolina in the upper part of the steamer. Place on
the pot and cook for 10 minutes until steam escapes through plenty couscous. (For seal
the steamer, wrap the junction between the two containers with a damp cloth.

Remove from heat. Pour the couscous in large bowl and moisten with 3 glasses of water. Ventilate the seed with a wooden spoon.

Salt, mix and let dry for 10 minutes. Add 2 tablespoons oil and fluff the couscous between your hands, crush the lumps and smooth seed.

Go to steam for 20 minutes. Put the couscous in large bowl and add the butter to soften the seed. Work gently by hand and place in a serving dish.

Peel the garlic and onions chop. Cut beef and lamb pieces. Wash zucchini and remove ends and cut into four.

Heat the oil in a pot. Fry the pieces of meat (beef and lamb), over low heat for 3 minutes.

Add garlic and onions, stir, then add the double tomato concentrate. Season with salt and spices. Moisten with 1.5 l of water, stir and let simmer for 1 hour 15 minutes over medium heat.

Lower the heat and add the chicken thighs. Continue cooking for 10 minutes over medium heat.

Then add zucchini, peppers whole, and bake for 15 minutes.

Serve the couscous in a large bowl. Arrange the meat and zucchini over couscous. Present the sauce on the side, and water before serving.

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Chicken meatballs and couscous with orange

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 the oil in a large skillet over medium-high heat. Cook chicken balls, turning often, for 5 minutes or until browned. Add tomato sauce and the rest of the remaining spices.

Reduce heat to medium. Cover and cook, stirring occasionally for 10 minutes or until chicken balls are cooked.

Stir in pine nuts and spinach and cook for 1 minute or until spinach is translucent.

Meanwhile, place the bouillon cube in the water with orange juice in a saucepan over high heat. Bring to a boil. Remove from heat and stir in couscous.

Cover and let stand for 5 minutes or until all liquid is absorbed by the couscous. Use a fork to separate the grains. Stir in the orange zest and chives.


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Couscous chicken with eggplant

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 in harissa, chickpeas and tomato puree.

Pour in 400ml of broth and bring to a boil. Remove stem of eggplant cooked and cut into pieces. Add chicken, cover and simmer for 25 minutes, until the chicken thighs are cooked and creamy juice.

Mix a little of the sauce with cornstarch, then stir back into the chicken to thicken.

In a separate dish pour the remaining broth over the couscous and toss with cilantro. And let rise. Pour over chicken and couscous back cover. Turn off the heat for 5 minutes until the couscous is cooked.

Separate the couscous with a fork before serving.





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