INGREDIENTS
- COUS COUS MOROCQUI
- – Olive oil c/n.
- – 3 tomatoes.
- – 3 carrots lower in half (longitudinal).}
- – 500 g of pumpkin lower into items.
- – 2 zuccini lower in half (longitudinal).
- – 1 inexperienced bell pepper (lower into wedges).
- – 1 crimson bell pepper (lower into wedges).
- – 1 handful of cilantro (unchopped).
- – 1 handful of parsley (unchopped).
- – Sal c/n.
- – 200 g of cooked chickpeas (one can).
- – 6 pitted prunes.
- – 50 gr toasted almonds.
- – 400 gr de cous cous.
- – 400 cc of sizzling vegetable broth.
- – 1 onion lower into small cubes.
- – 1 julienne onion.
- – Black pepper powder.
- – Turmeric.
- – Cinnamon powder.
- – Ginger powder.
- – Cumin.
- – Saffron thread.
- PINCHOS MORUNOS
- – 2kg of beef or lamb, in or attainable rump lower into cubes.
- – 1 onion lower into small squares.
- – Vinegar financial institution a effectively.
- – Olive oil c/n.
- – Chopped parsley.
- – Chopped cilantro.
- – Cumin.
- – A pinch of cardamom.
- – Black pepper.
- – Candy paprika.
- – Salt to style.
MEAT AND COUS COUS SKEWERS WITH SAUTEED VEGETABLES to unravel the menu. Comply with the complete recipes beneath.
PROCEDURE:
COUS COUS MOROCQUI
1. In a pot, place the olive oil, with a peeled tomato lower into cubes, plus an onion lower into small cubes; I season this with
pepper, turmeric, cinnamon, ginger, cumin and saffron, throughout medium warmth.
2. As soon as the spices start to launch their aroma, add the greens within the following order: carrot, pumpkin, zucchini, inexperienced bell pepper, yellow bell pepper, handful of cilantro, one other handful of parsley, and add chickpeas and salt to this. We should cowl all of the preparation talked about above with water and prepare dinner for half-hour over medium warmth.
3. With the 400 cm ³ of sizzling broth we hydrate the 400g of cous cous in a bowl, we cowl this with movie.
4. In a frying pan we place olive oil, julienned onion, the 6 prunes, and the toasted almonds, we caramelize all these elements over low warmth.
5. In a bowl, place the hydrated couscous, the cooked greens on high, and the caramelized nuts within the heart.
PINCHOS MORUNOS
1. In a bowl, place vinegar, olive oil, parsley, coriander, cumin, cardamom, black pepper, candy paprika and salt. Add the cubed meat and marinate it, leaving it for 15 to twenty minutes, significantly better if it have been in a single day.}
2. As soon as marinated, place it on skewers, warmth a griddle with slightly olive oil and prepare dinner over medium warmth till the meat is cooked to perfection.
3. It’s introduced on plates accompanied with some salad.
