Tunisian Couscous Recipe - The Traditional method - How to make a couscous
Today's recipe is : TUNISIAN COUSCOUS WITH LAMB
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For todays recipe you will need
*** Ingredients: ***
COPPER STEAMER POT;
+ FOR THE SAUCE:
- 200 ml of cooking oil of your choice
- 3 peppers (hot or mild is up to you)
- 2 medium or 1 large onion, sliced
- 2.5 lb. of lamb
- 1 (generous) tablespoon of paprika
- 1 Teaspoon of salt (I made a half-salt recipe for my mom, you can add more according to your tastes)
- 1 teaspoon of ground black pepper
- 4 (generous) tablespoons of tomato paste (Please see the video)
- 1 cup of chickpeas
- Enough water to cover the meat
- 3 carrots
- 1 whole onion
- 3 potatoes
- 2 piece of buttercup squash ( I buy mine from Hispanic store or Arabic store)
- 1 zucchini
+ FOR THE COUSCOUS (Please note, Couscous is not the same as semolina) :
- 2.2 lb of fine size couscous this is the one i used,
- 3 tablespoons of olive oil
- 1 cup of water for each steaming
- 10 to 15 cloves for each steaming
- Salt and pepper to add at the end of cooking
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I also set an amazon front store for the food I always use this is the link:
- USA;
- Canada
- France;
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More information about couscous fest,
1- Tunisia: World champion of couscous!:
2- Tunisia wins couscous world championship:
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How To Make Couscous With Lamb. English Version
How To Make Couscous With Lamb. English Version
In this video you are going to learn how to make the Algerian Couscous With lamb Step by step with explanation. In this video I provide you with all the steps and ingredients to making a delicious Couscous successfully.
I hope you enjoy It
Link for How to steam Couscous:
Moroccan Lamb and Vegetable Couscous Recipe
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In this cooking video tutorial, you will learn how to make Moroccan Lamb and Vegetable Couscous.
Ingredients, detailed recipe, and step by step video are available on the website:
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???? Cookware for this recipe:
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Easy & Flavourful Lamb Shanks with Couscous Recipe | A Taste of Morocco!
Moroccan Lamb Shanks and Couscous is a one-pot recipe that combines tender lamb shanks and fluffy couscous.
???? Ingredients
4 tablespoons olive oil (2 or 3)
2 lamb shanks cut in chunks
2 teaspoons harissa paste
½ bunch of coriander (tied)
1 tomato cut into ¼'s
1 teaspoon ginger powder
1 teaspoon black pepper
¼ teaspoon turmeric
8 cups of water
2 zucchini cut into chunks
2 potatoes cut into chunks
¼ cabbage roughly sliced
Chickpea Can (220 grams)
coriander to garnish
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Lamb Mechoui and Morrocan Couscous Royal - Eid Recipe
English
MECHOUI:
Lamb shoulder and Mouton ribs
*Mix the black pepper, salt and maggie cube(any stock seasoning),
*Then add 3 table spoon of butter and rub on the lamb meat
*Set in a baking tray, cover with cooking aluminium foil and put it in the oven.
* Leave in for 25 minutes on low heat 150 degrees
*Blend half a bunch of thyme, mint leaves, parsley, spring-onions, 1 bunch of garlic, one bulb of garlic and 1 red onion.
*Rub the blended seasoning all over the lamb, add a cup of water on the oven tray then put it back in the oven. Maintain the same heat 150 degrees
*keep adding water on the sides of the baking tray, until the lamb is soft and well cook then serve.
MORROCAN COUSCOUS:
- 1kg of couscous
- 3 cups(250ml) of boiling hot water
- 3 tablespoon of butter
*Mix together with couscous
* Cling film and put aside
*Little amount of olive oil in a pan and stir fry the prawns
*Add tumeric powder (4 table spoon)
* Stir with the prawns for 2 minutes
*Then add one diced red onions,two bell peppers, (colour of your choice)and the remaining thyme mint and parsley.
*Stir fry for 10 minutes then add water (small bowl)
*leave it boil for 3mins add maggie or stock seasoning then pour the couscous you made earlier on.
*Mix it through gently, cover the cooking pan and leave on the stove for 5-10 minutes.
Onion gravy:
- One red onion
- Pickled onion
*Mix with the gravy from the mechoui and stir fry for 5-8 minutes.
Francais
MECHOUI:
Epaule d'agneau et côtes de mouton
* Mélangez le poivre noir, le sel et le cube de maggie (tout assaisonnement courant),
* Ajoutez ensuite 3 cuillères à soupe de beurre et frottez sur la viande d'agneau
* Placez dans une plaque à pâtisserie, couvrez de papier d'aluminium de cuisson et mettez au four.
* Laisser agir 25 minutes à feu doux 150 degrés
* Mélangez un demi-bouquet de thym, des feuilles de menthe, du persil, des oignons nouveaux, un bouquet d'ail, un bulbe d'ail et un oignon rouge.
* Frottez l'assaisonnement mélangé sur l'agneau, ajoutez une tasse d'eau sur la plaque puis remettez-le au four. Maintenir la même chaleur 150 degrés
* continuez à ajouter de l'eau sur les côtés de la plaque jusqu'à ce que l'agneau soit ramolli et bien cuit, puis servez.
COUSCOUS MORROCAN:
- 1kg de couscous
- 3 tasses (250 ml) d'eau bouillante
- 3 cuillères à soupe de beurre
* Mélanger avec du couscous
* Film collant et mis de côté
* Une petite quantité d'huile d'olive dans une casserole et faites sauter les crevettes
* Ajouter la poudre de curcuma (4 cuillères à soupe)
* Remuer avec les crevettes pendant 2 minutes
* Ajoutez ensuite un oignon rouge coupé en dés, deux poivrons (couleur de votre choix) et le reste de thym, menthe et persil.
* Faites sauter pendant 10 minutes puis ajoutez de l'eau (petit bol)
* Laisser bouillir pendant 3 minutes, ajouter l'assaisonnement maggie ou le bouillon, puis verser le couscous que vous avez préparé plus tôt.
* Mélangez doucement, couvrez la casserole et laissez sur la cuisinière pendant 5 à 10 minutes.
Jus d'oignon:
- un oignon rouge
- Oignons marinés
* Mélanger avec la sauce du méchoui et faire sauter pendant 5-8 minutes.
Music: Mehdi Mozayine- Beddala
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How to make couscous(Algerian couscous, recipe from the capital )????????كسكس جزايري عاصمي
*********From Wikipedia sources...*********
According to Charles Perry, couscous originated
among the Berbers of Algeria and Morocco between the 11th century and 13th century, sometime between the end of the Zirid dynasty and the rise of the Almohad Caliphate.[11] The historian Hady Roger Idris noted that couscous is attested in the Hafsid era, but not in the Zirid era.[13] Food historian Lucie Bolens believes couscous originated several millennia earlier, during the reign of Masinissa in the ancient kingdom called Numidia in present-day Algeria.[14][15]
Known in France since the 16th century, it was integrated into French cuisine at the beginning of the 20th century, via the French colonial Empire and the Pieds-Noirs of Algeria. The oldest known traces of couscoussiers are found in graves from the 3rd century BC, from the time of berber king Masinissa of Numidia (in present-day northern Algeria), one of cradles of wheat cultivation.[Wikipedia source]*************
Ingredients:
Couscous with lamb ???? and white sauce,Carrots squash and
For your sauce:
3big onions ????
5 pieces of lamb ????
5 squash
5big carrots ????
Turnip is very suitable for the recipe but I didn’t have any
5 tbsp of oil
2tsp of salt
1tsp of black pepper
1tsp of cinnamon
For your couscous:
1pond of couscous
2 cups of water:use the first one when you steam your couscous for the first time and the second one in the second time
1/2 cup of oil:use the first half when you steam your couscous for the first time and the second half in the second time
chickpeas cooked before
MORE VIDEOS: -kalb elouz
-Vegan side dishes
- how to make Ramadan soup
Note:use medium size couscous is required
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