Tunisian couscous and methods of preparation

 

 

 couscousrecipes1.blogspot.com

 couscous or Sickso His names multinational, is a small grain of wheat or flour or corn, and is applied Amazigh Amazigh or as it is known now, "Libya", where I missed the word "couscous" from "Sickso" and is a word Amazigh and mean the way they bring their grain couscous. spread couscous countries of the Maghreb as a main meal does not set the table for a long time, and from there arrived at the Italian island of glossy, and France is the second most couscous dish eaters favorite with French nationals. Tunisian couscous is a dish official in Tunisia and best known for its Tunisian cuisine in all its forms, whether vegetables or meat. followed the video to acquaint yourselves on the modus operandi of the Tunisian couscous assets.

 

Ingredients:

1 teaspoon harissa Tunisian (Hot Sauce) 3 tbsp tomato paste 1 teaspoon Krkambodrh red pepper Alharabhar spice ½ teaspoon paprika 2 onions, chopped Onsafbeslh sliced ​​4 beads Islands 4 beads potato 4 pill draw 4 beads Cosa 500 g Homs drenched 750 g couscous 4 beads Green Pepper Hot 4 pieces Djaajafngan oil Ziunmlh and pepper

 How to prepare:

 1. The cooker on the fire add the oil, onion slices and toss 2. Add chicken and tomato sauce, and then turn the add red pepper and spices and Aalbaprica problem, hot water and move the 0.3. Add salt and pepper, then potatoes, carrots, zucchini, onion halves section 4. Then in a pan add oil to the fire, chili and turn the 5. Ride cooker evaporation on the other pot and add the couscous and butter, cover the pot and leave it on the fire until the vegetables and couscous sits 0.6. In a bowl add the couscous and systemic Bmriqh cooking, couscous and then we back on the cooker evaporation, evaporation and then raise the cooker and add the chickpeas, vegetables 7. Then we re-vegetable couscous on the cooker. Then put it in a serving dish and Nzinh vegetables. Presented with possible drink milk