The original recipe for Moroccan couscous preparation

The original recipe for Moroccan couscous preparation

Moroccan couscous preparation

How the Moroccan couscous works

Ingredients

1/2 kg couscous

1/2 kg chicken, washed and filtered

6 Islands, peeled and cut lengthwise

5 drew

5 percussion, green

3 percussion, red

1 cabbage, medium size cut into four pieces

3 potatoes

2 tomatoes

1 eggplant, to taste

1 onion, cut into small pieces

2 cups chickpeas, drenched from a previous night

1 bunch coriander

1 bunch of parsley

1/2 teaspoon black pepper

1/2 teaspoon turmeric

1/2 teaspoon ginger

Cinnamon workshop

1/4 teaspoon cumin

1/2 teaspoon margarine, free (or tasting cube of ghee)

How to prepare

How to prepare Moroccan couscous

1 minute

Put the onions as much as the chicken, add a little oil, salt and black pepper, after adding onions, add the chickpeas soaked and two liters of water and the rest of the ingredients, black pepper, turmeric, ginger, cinnamon, cumin and salt.

Pour the couscous with oil and a little salted water and rub in the hands so that the couscous sticks do not stick, put in a steam filter

The filter is placed over the pot to evaporate couscous.

Put in the pot and the carrots first to any start with the equator add the green pumpkin and potatoes, and shortly afterwards add the cabbage and peeled eggplant and cut into halves.

Take a cup of oil and half a cup of salted water, and gently rub it again with the hands until the couscous leaves are spiced (watch out for heat). Then return to the refinery and placed over the pot to evaporate again.

Add the red pumpkin, coriander, parsley and chopped tomatoes to the halves and a little ghee.