vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Cous-cous (from Morocco)

Cous-Cous (From Morocco)
Aratikaya Poriyal

Aratikaya Poriyal

A simple spicy aratikaya masala kura to go with rice or chapathi....

RAW BANANA SALAN

Raw Banana Salan

Raw banana salan is a another variation made with raw plantains fried and cooked in the s...

ALOO CHOLEY MAKHANA

Aloo Choley Makhana

An excellent spicy and masala recipe which goes very well with roti, naan, poori. ...

CRISPY BRINJAL

Crispy Brinjal

Crispy brinjal is a delicious Indian recipe served as a side dish or snacks. It remains c...

KARELA PICKLE

Karela Pickle

Sweet and sour bitter gourd pickle is a delicious Indian recipe served as a side dish.310...

CHICKEN RASMALAI

Chicken Rasmalai

Chicken rasmalai, a very interesting and easy to fix recipe, you just need to mince chic...

Cous-cous (from Morocco) Recipe, How To Make Cous-cous (from Morocco) Recipe

Aubergines are wonderful roasted, serve with couscous and topped with chickpeas to make this flavourful vegetarian dish.

About Recipe

How to make Cous-Cous (From Morocco)

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Cous-Cous (From Morocco)
Author : Vahchef
Main Ingredient : Couscous
Servings : 0 persons
Published date : November 21, 2016


Ingredients used in Cous-Cous (From Morocco)
• Couscous - 200 grams.
• Onion - 1 number.
• Fennel - 1 number.
• Green pepper - 1 number.
• Carrot - 1 number.
• Potato - 5 numbers.
• Vegetable stock - 200 ml.
• Tomato - 5 numbers.
• Ginger - 1 tablespoon.
• Lemon juice - to taste.
• Coriander - 1 tablespoon.
• Cumin seeds - 1 tea spoon.
• Cinnamonm powder - half tea spoon.
• Black pepper powder - half tea spoon.
• Harissa - half tea spoon.
• Salt - to taste.
• Oil - to taste.
Method:
  • Wash and chop up the vegetables.
  • Put some oil into a large frying pan and heat. Add the onion and fennel and fry for 1 minute. Reduce heat and add the other vegetables. Simmer for 5 Minutes.
  • Meanwhile put the cous-cous into the vegetable stock and leave for 5 minutes or until the liquid is absorbed.
  • Add all the spices to the vegetables and finally addcous-cous.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter