The national Moroccan dish is made from green beans and couscous seeds. Small grains of couscous vaguely resemble semolina in taste. Therefore, in the absence of real couscous, you can replace it with a mixture of semolina and corn flour.
It is necessary
- - 150 g of carrots;
- - 150 g turnips;
- - 600 ml. chicken broth;
- - 500 g of couscous;
- - 300 g beans;
- - 5 sprigs of mint;
- - 90 g butter.
Instructions
Step 1
We clean and shred turnips and carrots. Salt, pepper, pour chicken broth and simmer (over medium heat - 10 minutes).
Step 2
Pour the couscous into a convenient container, add cold water (so that it covers the couscous). We keep the couscous in water for a few minutes, stirring frequently to prevent "sticking".
Step 3
Over time, the couscous kernels will swell. We transfer them to a saucepan with vegetables, which we continue to simmer for half an hour.
Step 4
Prepare beans with mint separately. To do this, put them in salted water and cook until the beans are cooked. We discard the beans in a colander, removing a bunch of mint. Add to couscous and vegetables.
Step 5
Melt the butter and pour it over the dish a few minutes until tender.
Step 6
We spread the dish with a slide and decorate with mint leaves.
