Couscous and steamed vegetables (tamakfoult=masfouf)

Introduce

Chef :

isabel maloum

Couscous and steamed vegetables (tamakfoult=masfouf)

#mycookbook it is an old traditional Algerian recipe made with leftover vegetables from the weekend like al paella in Spain with the rest of the meats but this simple and quick recipe and above all healthy with olive oil.

Ingredient

carrot

zucchini

onion

1 handful

green beans

1 handful

peas

small potato

1 tablespoon

red pepper

kids of garlic

2 cubes

Salted fat with dried meat and salted at your choice

eggs

Cooking instructions

* Step 1

Cut the vegetables into small dice and the green beans in two and the onion in Julienne, the whole should form a beautiful Macedonia of vegetables, cook these vegetables in the steam I take care to superimpose them in layers, I start with the carrot and green beans and onions and peas for 10m after we put the rest of the zucchini vegetables and potatoes and leave another 10mn.

* Step 2

We prepare the couscous: a measure of couscous and a measure of hot water and salt and a tablespoon of the oil and let 10 minutes absorb all the water and swell a little added a teaspoon of the mixed oil with your fingers and put it to cook on the vegetables in a couscoussier on a pot of boiling water, put the spices and the salted garlic and the fat in the middle of couscous, count 15mn of cooking from the couscous steam exhaust

* Step 3

* Step 4

In a mixed bowl of vegetables and couscous and spices with tablespoon of olive oil and garnish with hard-boiled eggs and grilled peppers and company with a glass of laban or babeur.