How to prepare Moroccan couscous

Is one of the main meals, known since ancient times, which does not set the table for a long-eaters are common in most areas of North Africa (Algeria - Morocco - Mauritania - Tunisia - Libya) and the island of Sicily, Italy and even in France, where he is the second favorite with the French eaters.

 Ingredients

 

Kg Home or couscous ready to shops
Large onion
One teaspoon crushed red pepper
Half teaspoon Seeder
One teaspoon salt
Two tablespoons tomato sauce
Half a kilogram of meat section or four pieces petition large thickness (Couscous whale)
Tablespoon cumin thickness of any condiment thickness (Couscous whale)
5 cloves garlic
Centuries Green Pepper
Cup oil
chickpea drenched optional
Water as needed
French fries, for decoration (as desired)
3 medium red cut percussion (as desired)..

 How to prepare

 

 After grinding wheat, barley or corn by the desire (or by what is available), wash hands and put some (semolina) in a wooden bowl by the number of family members and scrubs comfortable right hand, while the left poured a little water from time to time and this process is called twirl couscous .

After a period turns semolina to small grains and movements deft hands separated grained not stick and continue to process until you turn the whole lot into granules, then pass through a sieve private industry couscous - sieve wide holes, was added a little oil until no Atjn during cooking.

 

 

 

 

 

 

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