- 1 Tunisian cuisine
- 2 Preparation Couscous 2.1 components 2.2 Preparation
- 2.1 components
- 2.2 Preparation
Multiple and many Tunisian dishes, and there are some kind of strange but delicious, Tunisian cuisine known as the solar kitchen, so it relies heavily in the preparation of dishes on spices, tomatoes, olive oil, meat, and the most important traditional dishes and popular that came out of this kitchen is the risotto couscous attending several different forms, and progress in the events and wills a major dish, and in our subject we will discuss how to prepare this dish is delicious and tasty.
- 500 grams of couscous granules -ha are made of wheat flour, corn flour Maanh- way and are purchased ready from the market.
- One kilogram of meat section to a large size.
- Three centuries of green pepper.
- A cup of chickpeas soaked.
- Three tablespoons of tomato paste.
- Two grains of chopped onions finely.
- Two grains of squash.
- Two grains of islands.
- Two grains of potatoes.
- A teaspoon of hot pepper (as desired).
- Pinch of black pepper.
- A teaspoon of pepper problem.
- Salt, to taste.
- Four tablespoons of vegetable oil.
- Large three tablespoons of butter.
How to prepare
- Wash both potatoes, carrots, zucchini, potatoes and peel and cut each grain of them into four sections lengthwise and peel carrots and cut zucchini into two lengthwise also.
- Keep in couscous deep bowl, and add to it a pinch of salt and a little water, leaving aside until the water is absorbed and increases its size.
- We add a great deal of both vegetable oil, onion, pot and put over medium heat, and Nqlbhma well that the color of the onion changes to italics golden brown, then add pieces of meat, and even changed to We turn them over color.
- Add to the pot of chickpeas, tomato paste and pepper shaper chilli, black pepper, and Nqlbhm well for two minutes with the meat.
- Add a quarter of a liter of water to the ingredients in the pot and leave it until it starts to boil.
- Hand-wringing couscous that disintegrates grains from each other, and we put it in the refinery as much special, and prove the refinery on the amount of meat and leave for half an hour.
- Raise Couscous from the fire, and add the butter and Nqlbh using a fork.
- Add vegetables as potatoes, carrots, zucchini, green pepper to the saucepan and leave the meat to mature.
- Guest vegetables from the broth, and put them aside, and pour a cup of gravy on couscous and Nqlbh and then leave it for three minutes until the gravy is absorbed well.
- Keep couscous mature in serving dish, and half the potatoes, carrots, zucchini, peppers and horns in a beautiful way.
- Half pieces of meat on the face of couscous dish, so be ready to provide a hot.
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