Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, steamed cous-cous with spinach stew. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Add tomatoes, saffron, smoked paprika, chickpeas and couscous. Remove from the oven and stir in the spinach until it's wilted and incorporated. Add the broth, chicken, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil.
Steamed cous-Cous with spinach stew is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Steamed cous-Cous with spinach stew is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have steamed cous-cous with spinach stew using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Steamed cous-Cous with spinach stew:
- Get Steamed cous cous
- Prepare 2 tbsp Oil
- Make ready 3 Seasoning cubes
- Take 1 tspn Spices
- Make ready 5 tbsp Left over stew
- Get Handful Spinach
- Make ready I medium Onion
- Get 1 Green pepper
Add freshly ground black pepper to taste. This traditional Moroccan pot features a large base (called either a barma, gdra or tanjra) for stewing meats and vegetables, and a steamer basket (kesskess) which fits snugly atop the pot for steaming couscous, rice or even vermicelli (). This stew of beef, fried spinach and white beans, is often served with couscous or Tunisian Italian bread. Moreover, these different dishes that simmer on a hot plate, are generally served over a serving of couscous (semolina).
Instructions to make Steamed cous-Cous with spinach stew:
- Ki zuba left over stew a pot ki yanka albasa ki kara oil kadan ki soya, in kinaso u can add Scotch bonnet ki soya sama sama.
- Already kin gyara alayyahu ki wanke sae ki zubashi cikin stew ki juya ki rufe yasamu 3mins sannan ki adding spices da seasoning.
- Ki yanka green pepper ki zuba yayi 2mins ki kashe.
- Serve.
There is a variant very close to pkaila which was adopted by the people of Tunis. North African couscous comes in two different grinds of semolina: fine and medium. In Morocco, Tunisia, Libya, and Algeria where couscous originates, couscous is steamed in a special double-chambered food steamer with the semolina in the perforated top and a sauce with meat, poultry or fish, and vegetables is in the bottom part. Fresh, handmade couscous is not prepared with water—instead, it's steamed for about an hour above the stew it will later be served alongside. The couscous found in grocery stores, however, is actually "instant couscous"—pre-steamed and dried, designed to be rehydrated by a quantity of boiling water or broth.
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