Couscous with brochettes marinated
Recipe suggested by: Imane
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 35 min
Cooking time: 1 h 00 min
Difficulty: Easy
Price: reasonable
Ingredients:
the marinade:
25 cl of olive oil 3 teaspoons ground cumin
juice of 3 lemons 6 tablespoons finely chopped fresh coriander
3 onions, finely chopped 2 teaspoons paprika
1 tablespoons parsley, finely chopped
1 teaspoon salt 1 teaspoon freshly ground white pepper
2 diced peppers (red, green) + red onion diced
for the couscous:
1 kg of couscous average 80 ounces of water, vegetable oil
1 teaspoon of salt 80 butter diced
pepper, cinnamon
skewers:
600 g chicken breast cut into 2cm cubes
600 g lean lamb (leg) cut into 2cm cubes
Preparation of kebabs marinated couscous:
To prepare the couscous recipe marinated kebabs:
Mix all the marinade ingredients. Divide them into two large bowls. Add diced chicken and one lamb cubes in the other, mix well and marinate for 4 hours.
Prepare the couscous:
Put the couscous in a bowl, covered with 80 ounces of cold salted water and 2 tablespoons good oil.
Mix quickly and let rise about 30 minutes.
After this time, take a large bowl, pour the semolina and roll hands a first time. Put it in the steamer over boiling water.
Close and wait 10 minutes, until the steam passes through good meal.
Take semolina, pour into large bowl, put 80 g of butter into small pieces and whisk with a fork.
Add salt, pepper and cinnamon, stir and let cool slightly. The rolling a 2nd time the mixture warm.
Preparation of kebabs:
On each skewer, poke four dice altering the lamb with peppers and red onions diced. Do the same for the chicken skewers. Preheat a grill or an oven grill charcoal, when it is hot, let it grill skewers 5 to 8 minutes, turning once or twice and brushing with marinade several times.
Make sure they are cooked and serve hot with couscous.
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