COUSCOUS

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COUSCOUS; COUSCOUS WITH SEVEN VEGETABLES
Topic Started: Oct 30 2005, 12:57 PM (51 Views)
Fouad	Oct 30 2005, 12:57 PM Post #1
Administrator Posts: 267 Group: Admin Member #1 Joined: October 19, 2005	This is the famous receipe in Morocco, and if a moroccan not like it, maybe he is not real moroccan Ingredients: 1 kg& 1/ 2 of rather fat meat of sheep (shoulder or saddle) or of veal (collar, chest, shoulder, bend of the knee) 1 headed cabbage (about 800 g) 1 piece of stale bread 1 soup spoonful of juice of lemon 4 cloves 1 kg of onions 250 g of chickpea soaked the day before 150 g of butter 1 pinch of safran 1 coffee spoonful of pepper salt 6 liters of water 1 kg of couscous 250 g of peeled tomatoes 250 g of little peeled turnips 500 g of peeled carrots and cutin length 3 branches of tied coriander 2 peppers pungent or pimentos 500 g of red gourd 250 g of soft potatoes 100 g of oil of olives Preparation: Wash and drain carefully the cut meat in ten equal pieces. Withdraw the the heart of cabbage in him incising deeply with a pointed knife. Whiten it 5 [mn] in boiling water with the juice of lemon and the stale bread. Put the meat in the pot of couscoussier, the hoary cabbage, two pricked onions each one of 2 cloves, the chickpeas, the safran the pepper, the salt, the water and put on quick fire. Put the couscous in the high couscoussier and place on the pot in boiling point. The steam must escape only from the couscous, otherwise tie the two parts with a gang of cloth smeared of light dough (flour and water). as soon as the steam escapes, count 1/ 2 hour of cooking. Withdraw the couscous, put it in a big hollow dish, separate the grains rubbing them in the palms or crushing them witha soup ladle Water the couscous with 2 to 3 soup ladle of cold water slightly salty, separate the grains and let to rest 15 mn. Add to the boiling the other minced onions ,tomatoes, turnips, carrots, tied coriander and pimentos. remove some of the soup and cook seperately red gourd and soft potatoes. As soon as the soup is again in boiling point, redo the previous operation with the couscous but this time in replacing the water by the oil of olives. Put back the couscous a third time in the high of couscoussier and 5 mn after exhaust of the steam, shell the couscous again. Verify the cooking of the meat and some vegetables, rectify the dressing. Presentation: Dispose the couscous in cone in a big dish, dig a crater to the center, there place the meat and the vegetables, water of soup and let to absorb. Serving the surplus of soup in some bowls so that every one will be able to serve himself. Foresee some spoons to soup for the guests who don't know how to shape some wads to the hand.
	(And he said unto them, Go ye into all the world, and preach the gospel to every creature). (Mark 16:15 ) Download Movemegod Toolbar the first christian toolbar http://movemegod.ourtoolbar.com/ Christian Moroccan website


RedVelvet	Nov 10 2005, 05:16 PM Post #2
Advanced Member Posts: 56 Group: Members Member #11 Joined: November 9, 2005	Hello my friend Fouad, The recipe sounds fascinating but I do not know how to measure with your measurements...LOL. I love and can find most of the ingredients but have no idea what a red gourd is. I am looking forward to receiving and sharing recipes from/with my friends. Thanks for this thread. May GOD bless you always!!! Because of Calvary, RedVelvet (Diane)
	I Samuel 12:24 ~ Only fear the LORD, and serve him in truth with all your heart: for consider how great things he hath done for you.


RedVelvet	Nov 10 2005, 06:14 PM Post #3
Advanced Member Posts: 56 Group: Members Member #11 Joined: November 9, 2005	SIMPLE BUT YUMMY DANISH-TYPE DESSERT 2 cans refrigerated cresent dinner rolls 2 8-ounce pkg. cream cheese, softened to room temperature 1/2 cup sugar 1 egg yolk (reserve white, place in small bowl or cup) Preheat oven to 350 degrees F. Lightly grease the bottom of a 9x13-inch pan. Open cresent rolls, unroll and place one can in the bottom of pan to form a crust. Stretch to fit the bottom of pan and make sure to pinch together the seams to seal. In bowl of mixer, place softened cream cheese and egg yolk. Beat on medium speed until very smooth; gradually add sugar. Continue beating until well incorporated. Spread this mixture over the crust in pan. Place the other can of cresent rolls over the top in the same procedure as the beginning crust. Beat the reserved egg white with a fork or whisk until it begins to change color. Brush beaten white over the top of the cresent roll crust. Sprinkle 3 talbespoons of sugar over top. Place in preheated oven and bake for 30-35 minutes (until golden brown) Cool for 15-20 minutes and drizzle with glaze made from, 3/4 cup of confectioners (powdered) sugar and 2 tablespoons milk. Allow to cool and cut into squares. Store any remaining dessert in refrigerator. Variations: Follow same procedure, but before covering with top crust, add your favorite canned pie filling ( cherry, strawberry, lemon, or peach) and spread evenly over cream cheese mixture, and continue as stated above. Yields 24 servings BOILED COOKIES 2 cups sugar 2 tablespoons baking cocoa dash of salt 1 stick margarine or butter 1/2 cup water Combine ingredients in a 4-quart pot. Place on medium-high heat on stove. Stir constantly until margarine is melted and mixture comes to a boil. Allow to boil hard for one minute without stirring. Remove from heat and add: 1 teaspoons vanilla extract 1/2 cup peanut butter (smooth, crunchy, or combination) 3-3 1/2 cup quick-cooking oats Mix well and drop by teaspoons onto waxed paper or aluminum foil. (This must be done quickly because the mixture hardens as it cools). Allow to cool completely. Store in air-tight container. (Hint: These will not last very long...lol) Yields 3 dozen cookies OK, friends...these are two for beginners...more will follow, I promise...LOL
	I Samuel 12:24 ~ Only fear the LORD, and serve him in truth with all your heart: for consider how great things he hath done for you.


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