Couscous Amlou
Recipe suggested by: Choukria
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 30 min
Cooking time: 1 h 40 min
Difficulty: Easy
Price: reasonable
Ingredients:
for the couscous:
500 g of fine couscous + 1 tbsp. coffee salt
3 sticks of cinnamon 150 g butter into pieces
for the sauce:
1 kg of pitted prunes
150g brown sugar 50 ml water
1 vanilla pod + 1 cinnamon stick
4 cloves + 1 slice of fresh ginger
a little grated nutmeg
for the sauce amlou:
100g whole almonds, blanched
pure argan oil
3 tbsp. to liquid honey
juice of 1/2 lemon
Preparing couscous amlou:
To prepare the couscous recipe amlou:
Prepare the sauce a few hours ahead melt the vanilla pod. In a large saucepan, melt the sugar in the water with all the spices.
Bring to a boil and cook 10 minutes over low heat. Add prunes and cook 30 minutes over very low heat, stirring carefully to avoid damaging the fruit.
The juice must be abundant and syrupy. Let cool and keep this sauce at least 4 hours in the refrigerator.
Start the moistening and cooking couscous about 1 hour in advance.
Put the couscous in a large bowl or a bowl Add the olive oil and mix. Pour 30 ounces of cold salted water and shake the container to distribute the water, add cinnamon sticks .. Let rise 15 minutes, then countersink the couscous (crumble it between your palms and fingertips) until all lumps disappear.
Pour the couscous into the strainer steamer, insulate the joint with white paper folded and cook about 20 minutes, until the steam passes through the couscous.
Put the couscous in the pan, add 1 cup water and countersink. Replace steam for 20 minutes and countersink again before a third steaming for 5 minutes.
Prepare the sauce by amlou Toast the almonds on a baking sheet in the oven for about 15 minutes. They should be nicely browned without being blackened. Put them in a blender and grind them into a fine paste that you gather in a large bowl. Add argan oil mixture, beating gently until a homogeneous ointment.
Add honey and lemon juice, and finish to incorporate argan oil until obtaining a liquid consistency (you should be able to pay the spoon].
Before butter couscous, remove the cinnamon. Serve buttered couscous and present to share stewed prunes and spicy sauce amlou to pay a small amount on each plate.
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