Couscous with Fennel
Recipe suggested by: Choukria
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 25 min
Cooking Time: 0 h 35 min
Difficulty: Easy
Price: reasonable
Ingredients:
for the couscous:
700 g of fine couscous
6 tbsp. tablespoons oil
25 g butter
salt
For the filling:
3 small fennel
2 potatoes
400 g peeled tomatoes canned
2 onions
3 cloves of garlic
1/2 tbsp. Coffee ground ginger
1 tablespoon. coffee ras el hanout
1/2 tbsp. with cumin
6 tbsp. tablespoons of olive oil, salt
Preparation of fennel couscous:
To prepare the couscous with fennel recipe:
Prepare the couscous according to the instructions at the bottom of the page (couscous cooking lesson).
Clean the fennel bulbs and cut into strips. Peel and crush the garlic cloves. Peel and finely chop the onions.
Heat the olive oil in a pan and fry,
low heat, fennel, garlic and onions. Stir from time to time. Add the tomatoes after being crushed with a fork. Lift with spices. Salt.
Peel the potatoes. Wash them, dry them carefully and cut into large cubes. Add them to the mixture, then moisten with 1.5 L of water. Cover and simmer for 30 minutes over medium heat.
Serve in a large bowl. Sprinkle generously with sauce semolina. Let absorb a few minutes. Arrange the vegetables in the center of the dish.
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