Couscous with brochettes kefta
Recipe suggested by: Imane
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 25 min
Cooking time: 1 h 00 min
Difficulty: Easy
Price: reasonable
Ingredients:
750g minced beef
1 tablespoon vegetable oil
1 large red onion, finely chopped
1 clove garlic, crushed
1 tablespoon cumin
1 teaspoon of chili powder
1 teaspoon of ras el hanout
1/2 bunch of parsley and cilantro
mint leaves chopped
250g precooked couscous
30g butter
420ml of boiling water
1/2 cup lightly packed fresh parsley, coarsely chopped
3 green onions, chopped
salt and freshly ground black pepper
Preparation of kebabs with couscous kefta:
To prepare the couscous recipe Kefta kebabs:
Heat the oil in a skillet over high heat. Add onion and garlic and cook, stirring, for 2 minutes or until onion is tender.
Combine onion mixture, ground meat and spices, parsley and coriander and mint in a bowl. Season with salt and pepper. Divide the mixture into 16 portions and shape into balls 6cm. Put 2 balls on each skewer kefta. Place on a tray and cover with plastic wrap. Refrigerate for 30 minutes.
Heat a nonstick skillet over medium-high heat. Add kefta skewers and cook, turning, for 5 minutes or until the kebabs are cooked. You can of course cook in the oven or barbecue.
Meanwhile, mix the couscous and butter in a heat resistant bowl. Pour the boiling water and stir with a fork to mix well. Cover and let stand for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.
Add parsley and shallots. Season with salt and pepper, and mix.
Place the couscous on plates. Serve with skewers and harissa sauce.
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