(Moroccan Couscous,Moroccan food)
ingredients of Moroccan Couscous:
4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups chicken coop, the recipe below, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
Pignoli 1/2 cup walnuts, toasted
1/4 cup raisins
Instructions Moroccan Couscous:
Melt the butter in a large pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken broth, salt and pepper, increase the high heat and bring the broth to a boil. Remove from heat and add the couscous. Cover and let stand for 10 minutes.
Add nuts and raisins Pignoli Moroccan couscous, stir and serve.
Homemade Chicken Stock:
3. (5 pounds) of chicken
3 large onions, unpeeled, quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 turnips, peeled and no means, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 fresh dill
1 head of garlic, unpeeled and cut in half cross
2 tablespoons kosher salt
2 teaspoons black pepper
Place chicken, onions, carrots, celery, parsnip, parsley, thyme, dill, garlic, salt and pepper in a pot of 16-20 quarterback with 7 liters of water and bring to a boil. Skim the surface if necessary. Simmer uncovered for 4 hours. Filter the entire contents of the pan into a colander, discarding the chicken and vegetables and refrigerate. Discard the hardened fat, then pack the broth in a quarter of the containers.
Yummy Moroccan Couscous,Moroccan food
#Moroccan Couscous
#Moroccan food
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