Sweet Couscous maftoul

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

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

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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Couscous with brochettes kefta

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 coriander and mint in a bowl. Season with salt and pepper. Divide the mixture into 16 portions and shape into balls 6cm. Put 2 balls on each skewer kefta. Place on a tray and cover with plastic wrap. Refrigerate for 30 minutes.

Heat a nonstick skillet over medium-high heat. Add kefta skewers and cook, turning, for 5 minutes or until the kebabs are cooked. You can of course cook in the oven or barbecue.

Meanwhile, mix the couscous and butter in a heat resistant bowl. Pour the boiling water and stir with a fork to mix well. Cover and let stand for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.

Add parsley and shallots. Season with salt and pepper, and mix.

Place the couscous on plates. Serve with skewers and harissa sauce.


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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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