The recipe of The couscous ( The Moroccan food)

Hello everyone, I am doing fine, and the prouve, I am writing to you all some of my words. Well, I just want to tell you all about a famous food in Morocco, it's Couscous. Yeah! It's the wonderful food and the delicious and the so special food in Morocco, specially in Friday, and in the feasts. So watch me then.




<ul type="disc"> <li class="MsoNormal" style="line-height: normal;">4 tablespoons (1/2 stick) <a href="">unsalted butter</a></li> <li class="MsoNormal" style="line-height: normal;">3/4 cup chopped <a href="">shallots</a></li> <li class="MsoNormal" style="line-height: normal;">3 cups Homemade <a href="">Chicken Stock</a>, recipe follows, or canned broth</li> <li class="MsoNormal" style="line-height: normal;">1/2 teaspoon kosher salt</li> <li class="MsoNormal" style="line-height: normal;">1/2 teaspoon black pepper</li> <li class="MsoNormal" style="line-height: normal;">1 1/2 cups couscous</li> <li class="MsoNormal" style="line-height: normal;">1/2 cup pignoli nuts, toasted</li> <li class="MsoNormal" style="line-height: normal;">1/4 cup <a href="">currants</a></li> </ul>




Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the <a href="">couscous</a>. Cover the pan and let it sit for 10 minutes.


Add the <a href="">pignoli</a> nuts and currants to the couscous, stir and serve.


Homemade Chicken Stock:


3 (5-pound) chickens


3 large onions, unpeeled and quartered


6 carrots, unpeeled and halved


4 celery stalks with leaves, cut in thirds


4 <a href="">parsnips</a>, unpeeled and cut in 1/2, optional


20 sprigs fresh <a href="">flat-leaf parsley</a>


15 sprigs fresh thyme


20 sprigs fresh dill


1 head garlic, unpeeled and cut in 1/2 crosswise


2 tablespoons kosher salt


2 teaspoons whole black peppercorns


Place the chickens, onions, <a href="">carrots</a>, celery, parsnips, parsley, thyme, dill, garlic, salt, and <a href="">peppercorns</a> in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a <a href="">colander</a>, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.


Yield: 6 quarts




May 10, 2012 8:11 AM
Comments · 4

hehe you're welcome, I will cook another one, I am kidding, actually, I will introduce you another one famous here too, actually, it has lof of foods so delicious, and you cannot find them and anywhere else


May 18, 2012

Yeah. I know couscous. We had lesson about Morocco, there I knew about couscous for the first time. I'll try to make it. Thank you for the recipe.

May 18, 2012

hhahah, no, I am really horrible in cooking, I like just watching something about that, btu to try doing it, I don't think so, I make the kitchen as a hell!

May 17, 2012

Aaahhh!!  Couscous!  I love couscous!  Now, I must you cook?  hhhhhh

May 16, 2012
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