Couscous Moroccan With Vegetables Serve with fish or chicken + Photos

Couscous Moroccan With Vegetables Serve with fish or chicken + Photos

ingredients:

500 grs.de flour Couscous Moroccan

Vegetables:

3 eggplants lean medium peeled diced
3 small zucchinis without the stem, cut into small cubes
1 cup (tea) chopped onion and drizzling
1 ½ cup (tea) thick grated carrot
1 or ½ pepper finger girl deseeded and finely chopped .brancas without the ribs. Salt to taste with moderation.
½ cup (tea) of oil.
½ liter of boiling water.

How to prepare the vegetables:

Place in a saucepan an oil wire fry the eggplant and go dripping boiling water until it is transparent, cooked.
Reserve.
Do the same with the other ingredients.
Allow to cool the vegetables.

Mode Prepare Couscous Moroccan meal:

Place the couscous flour in a large baking dish, moisten with a few drops of cold water.
"Be careful with the amount of water" is just necessary. Only water to moisten, do not put salt, mix well.
Add the cooked vegetables and cold, eggplant, zucchini, onion, pepper, carrot, mix well. Test the salt.
Can serve crumbly type, or shaped.
Place in an aluminum (shape with hole in the middle), tighten.

Turn out onto a dish cake dish. In turn, lettuce leaves cut very thin and over cherry tomatoes.
cold serve. Do not place in the refrigerator before serving.
If he left to take the refrigerator and re-shaping.
Take the couscous one hour before serving.

If you can add chopped parsley or coriander.

You can change the vegetables, add or see the list below:

List of vegetables:

Peppers of various colors cut into raw cubes
Frozen peas, or pre-cooked fresh peas or drained and rinsed can.

Accompany prawns with fried shell, put around couscous already uninformed.

You can serve with fish or roasted or grilled chicken, even with sardines or canned tuna.

Note:

You can put the vegetables cooked "al dente", that is, almost raw.

Pod cut into cubes precooked
Palm hearts, mushrooms, artichoke bottom, asparagus.
Enjoy your food.


Decoration photos