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MOROCCAN FAMOUS COUSCOUS

Moroccan Couscous

Couscous 1

recipe

Comming Soon!

Couscous 2

recipe

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Beef Couscous

recipe

2 lb. of couscous
1 lb. beef or you can use lamb meat instead
3 large carrots peeled and cut into
3 baby zucchinis each one cut into two pieces
1 large sliced onion
3 large tomatoes (1 sliced and two tomatoes grated)
2 white turnips peeled and cut into two pieces
¼ lb. of Pumpkin seedless and cut into large pieces
½ can of chickpeas
1 cup of green fava beans
½ of a green cabbage cut into four big pieces
1 bunch of parsley and cilantro tighten with a thread
Salt
Pepper
1 tsp. turmeric
1 tsp. ginger powder
Vegetable oil
Olive oil 

Couscous 4

recipe

Comming Soon!

Moroccan food tables

Moroccan tables vary and are as diverse extended on Moroccan soil areas, where it reflect the richness of the cultural heritage of each area and the diversity of eating, and it differs from north to south and from east to west, each area gives its private product on a meal components, what distinguishes it from other region, so any Moroccan dish may vary from one place to another, while maintaining its basic components, for example, the Moroccan tagine varies depending on the areas, for example Tagine sauce (mostly inhabited area Amazigh), a region of Souss-Massa-Draa, characterized develop Argan oil, olive oil and some vegetables that region produce, as well as couscous dishes varies according to the customs and traditions of each region, but are kept on the basic components, as grounded wheat, or barley, beef or chicken and various vegetables with red pumpkin, maintains Moroccans outfitted every week, hardly vacate the house on Friday, it is also considered a main dish for the funerals, and can be dispensed with weddings, as irreplaceable religious events. As the preparation of couscous with vegetables and meat it can also be cooked with onions and raisins and fried almonds ''Tfayah '' as well.