Moroccan Couscous With Vegetable Grilled + Photos
Ingredients:
500 grs. Of Moroccan couscous flour
Vegetables:
3 small peeled eggplants peeled cut into cubes
3 small zucchini without the stem, cut into cubes
1 cup finely chopped onion (tea)
1 ½ cup of thick grated carrot
½ fingered pepper of seedless seed and without the white veins chopped. Salt to taste in moderation.
½ cup of tea
½ liter of boiling water.
How to prepare the vegetables:
Put a wire of oil in a pan to fry the eggplant and dripping boiling water, until it is transparent, cooked.
Reserve.
Do the same procedure with the other ingredients.
Allow the vegetables to cool.
How to Prepare the Couscous:
Put the couscous flour in a large baking dish, soak with a few drops of cold water.
Beware of water quantity is what is needed only to moisten, do not put salt, mix well.
Add cooked vegetables, eggplant, zucchini, onion, pepper and carrot, mix well.
Test the salt. It can serve as farofa type, or shaped.
Put in a form of aluminum (pudding form), tighten well.
Turn out on a plate of crockery.
Round, lettuce leaves finely chopped and top cherry tomatoes.
Serve cold couscous. Do not refrigerate before serving.
If you still have to take the refrigerator and make it up again.
Remove the couscous one hour before serving.
If you want you can add chopped parsley or coriander.
You can change the vegetables, or add them to the list below:
List of Plants:
Multi-colored peppers cut into cubes
Frozen peas, or pre-cooked fresh peas
Diced pod in precooked cubes
Palm hearts, mushrooms, artichoke bottom, canned asparagus drained and washed and piucados.
Accompany large shrimp with fried shells, put around the already unformed couscous.
It can be served with fish or chicken, grilled or grilled lobster, even with sardines or canned tuna.
Note:
You can put the cooked vegetables "al dente", that is, almost raw.
Ingredients:
500 grs. Of Moroccan couscous flour
Vegetables:
3 small peeled eggplants peeled cut into cubes
3 small zucchini without the stem, cut into cubes
1 cup finely chopped onion (tea)
1 ½ cup of thick grated carrot
½ fingered pepper of seedless seed and without the white veins chopped. Salt to taste in moderation.
½ cup of tea
½ liter of boiling water.
How to prepare the vegetables:
Put a wire of oil in a pan to fry the eggplant and dripping boiling water, until it is transparent, cooked.
Reserve.
Do the same procedure with the other ingredients.
Allow the vegetables to cool.
How to Prepare the Couscous:
Put the couscous flour in a large baking dish, soak with a few drops of cold water.
Beware of water quantity is what is needed only to moisten, do not put salt, mix well.
Add cooked vegetables, eggplant, zucchini, onion, pepper and carrot, mix well.
Test the salt. It can serve as farofa type, or shaped.
Put in a form of aluminum (pudding form), tighten well.
Turn out on a plate of crockery.
Round, lettuce leaves finely chopped and top cherry tomatoes.
Serve cold couscous. Do not refrigerate before serving.
If you still have to take the refrigerator and make it up again.
Remove the couscous one hour before serving.
If you want you can add chopped parsley or coriander.
You can change the vegetables, or add them to the list below:
List of Plants:
Multi-colored peppers cut into cubes
Frozen peas, or pre-cooked fresh peas
Diced pod in precooked cubes
Palm hearts, mushrooms, artichoke bottom, canned asparagus drained and washed and piucados.
Accompany large shrimp with fried shells, put around the already unformed couscous.
It can be served with fish or chicken, grilled or grilled lobster, even with sardines or canned tuna.
Note:
You can put the cooked vegetables "al dente", that is, almost raw.
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