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Algerian couscous

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Algerian couscous

I think many people know couscous! This recipe taught me by my beloved husband.. the original must be the chickpeas and pumpkin.. but very tasty.. I think you'll like...


Cooking time120 минут Number of servings2

Ingredients for Algerian couscous




Step-by-step instruction of cooking Algerian couscous


Step 1

Before you cook the gravy, the Arabs call it "Marak" we need to put to cook the cous cous... to do this, pour the cous cous in a not too deep bowl and take as much water as you have couscous... that is, if 1 Cup of couscous, one Cup of water... I have one small Cup of... pour the water into the cous cous portions small and exercise your hands to avoid lumps..Before you cook the gravy, the Arabs call it "Marak" we need to put to cook the cous cous... to do this, pour the cous cous in a not too deep bowl and take as much water as you have couscous... that is, if 1 Cup of couscous, one Cup of water... I have one small Cup of... pour the water into the cous cous portions small and exercise your hands to avoid lumps..


Step 2

The cous cous will increaseThe cous cous will increase


Step 3

Bring to a boil for 20 minutes on high heat... I have this cookware.Bring to a boil for 20 minutes on high heat... I have this cookware.


Step 4

At this time prepare the gravy, that is "Marak" as it is called by the Arabs... it will roast the meat to an angry crust, you can cut the meat slices but the Arabs do not cut into pieces, cook in large chunks. add onions and garlic and fry until soft onions and garlicAt this time prepare the gravy, that is "Marak" as it is called by the Arabs... it will roast the meat to an angry crust, you can cut the meat slices but the Arabs do not cut into pieces, cook in large chunks. add onions and garlic and fry until soft onions and garlic


Step 5

Then peel tomatoes and add to the meat.. I was left with tiny tomatoes I had to add it, as there was no time to go to marketThen peel tomatoes and add to the meat.. I was left with tiny tomatoes I had to add it, as there was no time to go to market



Step 6

Further dilute 1 tbsp of tomato in 1 Cup water and pour all this.. and add more waterFurther dilute 1 tbsp of tomato in 1 Cup water and pour all this.. and add more water


Step 7

When it boils, put salt to taste, black pepper and cumin (you can add a bunch of cilantro, fragrant)When it boils, put salt to taste, black pepper and cumin (you can add a bunch of cilantro, fragrant)


Step 8

And cover with a lid and cook meat until soft-I cooked in the pressure cooker.. because we needed faster, and the meat of a camel is slow...And cover with a lid and cook meat until soft-I cooked in the pressure cooker.. because we needed faster, and the meat of a camel is slow...


Step 9

After 20 minutes the cous cous, put in the same dishes where it was ground, after the cous cous has cooled slightly add the vegetable oil to about 1 tbsp, salt to taste and water a little more than half Cup and again, peritonei hands, so as not to form lumps, and return it again in the pot and cook for another 20 min.After 20 minutes the cous cous, put in the same dishes where it was ground, after the cous cous has cooled slightly add the vegetable oil to about 1 tbsp, salt to taste and water a little more than half Cup and again, peritonei hands, so as not to form lumps, and return it again in the pot and cook for another 20 min.


Step 10

The meat is brought to soft.. peel carrots and zucchini and cut in half lengthwise and sent to Marak.. Again cook until cooked carrots and zucchini.. they should be soft-softThe meat is brought to soft.. peel carrots and zucchini and cut in half lengthwise and sent to Marak.. Again cook until cooked carrots and zucchini.. they should be soft-soft


Step 11

Next, put in a bowl the cous cous slide, spread on top the meat and the sides decorate with vegetables. the soup is served in separate dishes, which is then poured over the cous cous while eating.Next, put in a bowl the cous cous slide, spread on top the meat and the sides decorate with vegetables. the soup is served in separate dishes, which is then poured over the cous cous while eating.