Couscous medfoun

Couscous medfoun
It’s a fairly simple recipe to prepare and can be eaten at dinner time because it is a bit lighter than vegetable couscous.
Here are the ingredients and preparation steps you need to follow:
Ingredients
  • 1 kg of package couscous
  • 750 g lamb, preferably shoulder cut into small pieces
  • 5 onions, chopped
  • 1/2 teaspoon pepper
  • Pinch of saffron (crushed)
  • 1 cinnamon stick or 1 teaspoon ground cinnamon
  • 100g butter
  • 100g butter to coat the couscous
  • Salt
Instructions
  1. Now for the preparation:
  2. Cook the meat aside in a casserole with the chopped onions
  3. Add salt, pepper, saffron, cinnamon and butter and cover with water
    Once the meat is cooked, let it reduce until complete evaporation of all water
  4. Remove from heat and reserve aside
  5. Meanwhile; Cook the couscous on steam for 30 minutes
  6. Put in a large plate, crush gently with a fork to separate the grains, cool, drizzle with 2 large glasses of water while aerating it, and let rest
    15 minutes before serving, cook again the couscous on steam
  7. When the steam begins to escape from the top of the couscous, wait 5 minutes before putting it in a large plate
  8. Separate the grains with a ladle and with mix 100g of butter
  9. Warm the meat, mix with couscous sauce
  10. Place in a large round dish a first flat layer of couscous, spread over the meat and place a second layer of couscous, make it into a conical shape.
  11. Garnish with cinnamon and serve with powdered sugar and fresh milk served in separate bowls.

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