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| Traditional Moroccan couscous |
Is divided into two parts: I Prepare the sauce and couscous
Prepare couscous at this time Fenrhh large glass of cold water and leave until imbued with water and Nfrckh between our hands and then put a tablespoon of the oil over it and try Frckhbat couscous between our fingers and then put the couscous in the upper part of the deal couscous and let it sits for 45 minutes and then set it in the bottom of We reiterate our deep and sprayed with cold water and rubbing and this time we use unsalted butter instead of oil with a pinch of salt and a small berry wringing well Tmnaidh to the upper part of Alkskas for 40 minutes.
In the lower part of the cooker couscous put: meat with a grain of onions thin slices + spices + oil and a glass of water and make sure the salt and pepper, each according to his wish and leave it on the fire for a quarter of an hour, then add the Tru half of the water and leave it flush in parallel with couscous above.
In both sides of the pot put raisins with a little cold water and orange blossom water to swell.
Cut the rest of the onions Hraiho put them above the Naro we will add them: Who cup of broth in saucepan Houdrnah couscous tablespoon margarine tablespoon sugar and orange blossom water and one teaspoon cinnamon sticks and let it boil for a quarter of an hour w Mndev raisins and leave it on medium heat to dry broth.
In serving plate put the couscous pyramid-shaped concave from the middle and at the bottom we put pieces of meat and onion mixture monument above and raisins and also over the couscous and pour a little of the remaining gravy over the couscous grains Tmenzanh almonds and hard-boiled eggs
