Traditional Couscous Fava and Seven Vegetables ( بالفول و سبعة انواع من الخضر( مترجم للعربي
PLEASE EXPAND
المرجو زيارة صفحة الفيسبوك للحصول على طريقة التحظير بالعربية او تشغيل CC
The ingredients
1 kilo of couscous
5 cups of warm water
2 tablespoons of salt
1/4 cup of vegetable oil
1 kilo of beef meat
2 cups of garbanzo beans soaked overnight
3 cups of fava beans shelled
1 large onion roughly chopped
bunch of cilantro/ parsley
1/2 kilo of round courgette
1/2 kilo of round yellow turnip
1/2 kilo of white turnip
1/2 kilo of pumpkin
three tomatoes
1/2 kilo of carrots
1 head of green cabbage
1/2 cup of olive oil
3 tsp of salt
2 tsp of ground ginger
1 tsp of black pepper
2 tsp of turmeric
1 /4 tsp of food coloring
3 tbsp of smen or aged butter
Place the couscous in a large wide bowl and use about 5 cups of warm water mixed with 2 tbsp of salt to moisten the couscous while mixing with your hands. Once all the water has been absorbed drizzle about 1/4 cup of vegetable oil over the couscous while separating the grains from each other. Set it for now
Chop the onion and peel and chop the tomatoes as well.
In a deep pot place 1/2 cup of olive oil and add the onion to it then the meat. Still for few minutes. add in the spices and stir. Add the tomatoes and leave to mixture to cook for few minutes. Add the garbanzo and the fava beans, the parsley/ cilantro bunch and cover with about 6 cups of water and let the mixture to cook for one hour and half or till the beans and meat are tender.
While the meat and the beans are cooking prepare the rest of the vegetables.
Cut the pumpkin into smaller pieces, peel and cut in half the carrots, trim the ends of the courgettes, trim and peel the turnip, and cut the cabbage into quarters.
Once the meat is ready pout everything into the bottom part of the coucousiere. In a large cup mix three cups of water with 1 tbsp each of salt, turmeric, and ginger , and 1/2 tsp of black pepper, and 1/8 tsp of food coloring and pour it over the meat mixture. Place the couscous in the top part of the couscousiere and cook over medium heat for 20 minutes.
After the 20 min remove the top part and pour the hot couscous into a large bowl and let cool for few minutes. Once cool enough to handle rub the couscous against your hands to separate the grains. Put back in the steamer part. Add the carrots and the turnip to the bottom meat mixture. Steam and cook again for 20 more minutes. The third time remove the top and pour in a wide bowl and dab on top the smen or the aged butter and mix well with a wooden spoon while it is still hot. Add the rest of the vegetables into the sauce meat mixture and the couscous to the top and steam cook for 30 more minutes.
How to serve the couscous
Remove the vegetable gently from the pot and place on different plates.
Pour the couscous into a plate laddel in about three ladelful of the sauce and mix well to combine. Push the couscous to the sides of the plate. Place the meat and the beans in the midlle. Add the yellow turnip and the courgette around, the pumpkin on top, then the cabbage. Place the carrots and white turnip around the plate and add some the garbanzo and fava beans around the plate. Serve very hot.
بالفول و سبعة انواع من الخضر مترجم للعربي
المقادير
كيلو لحم خروف
كيلو كسكس جاف
خمسة اكواب ماء ممزوج بملعقتين ملح
ربع كاس زيت نباتي
نصف كيلو من
قرع اخضر, فجل ابيض, فجل اصفر, جزر, يقطين احمر
ثلاث حبات طماطم
بصلة كبيرة
كاسان فول اخضر
كاس حمص
حزمة كزبرة و بقدونس
نصف كاس زيت زيتون
حبة ملفوف
ثلاث ملاعق ملح
ملعقتين زنجبيل
ملعقتين كركم
ملعقة فلفل اسود
ربع ملعقة ملون غدائي
ثلاث ملاعق سمن ا
Couscous With Seven Vegetables & Tfaya! An Authentic Moroccan Recipe!!
Let’s make couscous!
Pro tip I learned from @Choumicha - cook your chick peas in a bit of cheese cloth to make them so easy to remove from the pot when they’re done cooking.
While I learned how to make this in Morocco, I’m sharing a beautifully documented recipe from @Mafleurdoranger that will give you an amazing result at home:
Want more?
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#moroccanfood #northafrican #morocco #moroccan #algerianfood #tunisianfood #couscous #amazigh #recipe
How to Cook Couscous In Five Minutes / Couscous With Seven Vegetables /كسكس سبع خضار
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Comment cuisiner le couscous.
Hur man lagar couscous.
Cómo cocinar el cuscús
INGREDIENTS
Couscous Ingredients:
- 500 grams dry couscous (not instant)
- 2 tablespoons vegetable oil
- 2 tablespoons butter (or Moroccan smen)
- ½ teaspoon salt
- Water
Meat Ingredients:
- 500 grams lamb or beef, cut into large pieces
- 1 tomato, grated and skin discarded
- 1 onion, chopped
- ¼ cup olive oil
- 1 teaspoon salt, to taste
- ½ teaspoon pepper, to taste
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- A large pinch saffron threads
- A bouquet of fresh parsley and cilantro, tied together
- 2 cups dry chickpeas, soaked overnight
Vegetables:
- 3 carrots
- 2 sweet potatoes
- 2-3 turnips
- 2 zucchini
- 1/2 of a small cabbage
- 1-2 small sections of pumpkin
- 1 red chili pepper
- You can also use fresh fava beans, potatoes, or other vegetables of your choice.
RECIPE:
Step 1: Prep Vegetables
- Peel and cut the veggies
Step 2: Prepare Meat
- In the bottom of the couscous pot, combine the meat, olive oil, saffron, turmeric, ground ginger, pepper, and salt. Add the chopped onion, and mix. Brown the meat for a few minutes, then add the grated tomato and the fresh herbs.
- Cover the meat with water. Drain the chickpeas and add them to the rest of the ingredients.
- Cover the pot and let the meat cook for around 20 minutes and start preparing your couscous.
Step 3: Prepare Couscous
- Place the couscous in a large plate, I am using the Moroccan traditional couscous plate called Gasaa.
- Add some cold water, and work the couscous… lift the grains, rub them, give them some love and make sure they are all coated with water.
- place the couscous top over a plate, to minimize kitchen mess, and transfer the couscous in the couscous top. Don’t worry, the moist couscous grains wont fall through the holes… I promise.
Step 4: Steam Couscous - Round 1
- After cooking the meat for 20 minutes, place the couscous top over the couscous bottom. Seal both pots with a cheesecloth or foil, this way we don’t lose any steam.
- After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer, and let the couscous steam for 15 minutes.
- Time’s up! Empty the couscous in the large plate, and gently break the couscous grains with a fork. We dont want any lumps.
- Add vegetable oil, and continue fluffing the couscous.
- Add a large pinch of salt. Mix.
- Now add a little bit of water, and continue fluffing.
- Let the couscous rest while you start cooking the veggies!
Step 5: Cook Root Vegetables
- Cook the root vegetables first: carrots, sweet potatoes, and turnip. These require more cooking time.
- Place them with the meat and add boiling water to cover it all.
Step 6: Steam Couscous - Round 2
- Transfer the couscous in the couscous top and place it back over the meat. Seal both pots.
- After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes.
- Time’s up! Empty the couscous in the large plate and fluff.
- Add a little bit of water and gently break all the lumps with a fork.
- Let the couscous rest for 5 minutes while you are cooking the other vegetables.
Step 7: Cook the Other Vegetables
- First let’s check on the root vegetables. My carrots still need a bit more cooking time… but the turnips and sweet potatoes are ready! It’s time to remove them from the pot and place them in a plate.
- Let’s add the other vegetables: zucchini, pumpkin, and cabbage.
Step 8: Steam Couscous - Round 3
- Transfer the couscous in the couscous top and place it back over the meat. Seal both pots.
- Let the couscous steam for 15 minutes or until done.
- Empty the couscous in the large plate, and fluff again with butter (or Moroccan Smen)!
Step 9: Check Meat & Vegetables
- Check the veggies and remove the ones that are ready out of the pot.
- Remove the herbs and discard.
- Check on the meat… mine still needs some cooking.
- Taste your sauce and adjust the seasoning: salt and pepper
- In my case, I will close the pot and let the meat cook a bit more.
- Time for all the veggies to come back to the pot.
Step 10: Plate Couscous
- First place the couscous grains in a dome shape.
- Pour some of the broth over the couscous grains.
- Place the meat in the center. Arrange the veggies around and on top of the couscous.
- In a separate bowl, pour the broth and serve on the side
كسكس سبع خضار
الكسكس المغربي بالخضار واللحم
كسكس المغربي بالخضر واللحم بطريقة مبسطة وناجحة
couscous with seven vegetables (ERRY Kitchen )
In our fast moving world it is quite hard to imagine preparing real couscous as they do in North Africa. The real one takes a few hours to prepare. Couscous in Morocco is a festive dish served on Friday. One of the reasons for long preparation is a slow cooked meat (usually beef or lamb). The second, most important one is slow moisturising of dry couscous by hands and then slow steaming above meat and vegetables in a special pot called couscoussier. Thanks to this slow process the couscous is well done, filled with smell of meat and vegetables and nicely loose
INGREDIENTS
Couscous Ingredients:
- 500 grams dry couscous (not instant)
- 2 tablespoons vegetable oil
- 2 tablespoons butter (or Moroccan smen)
- ½ teaspoon salt
- Water
Meat Ingredients:
- 500 grams lamb or beef, cut into large pieces
- 1 tomato, grated and skin discarded
- 1 onion, chopped
- ¼ cup olive oil
- 1 teaspoon salt, to taste
- ½ teaspoon pepper, to taste
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- A large pinch saffron threads
- A bouquet of fresh parsley and cilantro, tied together
- 2 cups dry chickpeas, soaked overnight
Vegetables:
- 3 carrots
- 2 sweet potatoes
- 2-3 turnips
- 2 zucchini
- 1/2 of a small cabbage
- 1-2 small sections of pumpkin
- 1 red chili pepper
- You can also use fresh fava beans, potatoes, or other vegetables of your choice.
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