Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how can i make badaz (it s a moroccan berber food like couscous)?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how can i make badaz (it s a moroccan berber food like couscous)?),it will help you,my kids.
Answers:
Moroccan couscous
3 1/2 pound chicken, cut in 6 pieces
3 1/2 Tbs butter
2 1/2 cup vegetable oil
1 large onion, cut into wedges
5 pounds plum tomatoes, quartered
1 cup fresh parsley, chopped
1 1/2 tsp ginger
1 1/2 tsp black pepper, ground
1 tsp ground turmeric
1 whole jalapeno chili
5 cinnamon sticks
2 1/2 tsp cayenne pepper
1/8 tsp saffron threads, crushed
5 small turnips, peeled,quartered
4 large carrots, peeled,quartered lengthwise and crosswise
1 large acorn squash, peeled,seeded & cut into 2 inch pieces
3 small zucchini, cut quartered lengthwise then crosswise
16 ounce canned garbanzo beans
2 1/4 cups water
1/2 tbs salt
3 cups couscous, about 18 ounces
4 cups chicken broth, canned
Combine chicken and broth in a large oven. Simmer until chicken is cooked through, turning occasionally, about 20 minutes. Using tongs remove chicken from cooking liquid: reserve cooking liquid, skin and bone chicken; cut into bite size pieces. Melt 2 tablespoons of butter with the oil in large heavy oven over medium-high heat. Add onion, sauté until tender, about 10 minute. Add tomatoes and next 8 ingredients and stir 30 seconds. Mix in reserved cooking liquid, turnips, carrots, squash, zucchini and garbanzo beans with liquid.
Cover and simmer until the vegetables are almost tender about 15 minutes. Uncover and cook until vegetables are tender, about 5 minutes. Add chicken pieces to sauce and cook until heated through, about 3 minutes. Discard jalapeno. Meanwhile bring 2 1/4 cup. Water and 1-1/2 Tbs butter and salt to boiling. Stir in couscous. Remove from heat, cover and let stand 10 minutes; fluff with fork. Arrange couscous in centre of serving platter. Drizzle couscous with 3/4 cup sauce. Spoon chicken and vegetables atop couscous. Serve passing remaining sauce separately.
Other Answers:
Try this:
SEVEN VEGETABLE COUSCOUS WITH CHICKEN (Bensafiddine)
Ingredients:
1 lb couscous (not the instant kind)
11/2 - 2 lb chicken pieces on the bone
2 med. sized onions, sliced
1/2 lb daikon (white radish), cut into 2-3" x 1" pieces
1/2 lb carrots, cut into 2-3" x 1" pieces
1/2 lb zucchini, cut into 2-3" x 1" pieces
1/4-1/2 head of cabbage, cut into large pieces
1/2 lb. pumpkin or squash with skin cut into 2-3" x 1" pieces
1 lg. tomato, chopped
1/2 can of chickpeas (or 1 C dried chickpeas, soaked overnight in water)
1 T salt
2 t pepper
2 t ginger
2 t cumin, ground
2 t coriander (ground)
1 t red pepper
1 T tumeric
Fresh parsley (about 10 stems and leaves)
Fresh coriander (about 10 stems and leaves)
Preparation
1. Moisten the couscous with 1-1/2 cups of water, rubbing between hands to remove lumps; let sit for 1/2 hour
2. Place couscous in top part of couscoussier; you can fill bottom with water to steam the couscous or use the chicken and vegetable mixture to create the steam to cook the couscous
3. In the bottom part of the couscoussier sauté the onions in 2-3 T of olive oil over medium to high heat; when the onions are soft add the chicken pieces to brown
4. When chicken is brown add the salt, pepper, ginger, cumin, coriander, red pepper and tumeric; cook for another 5 minutes then add enough water to cover the chicken and simmer for another 5-10 minutes (be sure not to pour the water directly on the chicken as this will make the chicken tough)
5. Add all the slower cooking vegetables (except the tomatoes, chickpeas, zucchini, and cabbage); make a small bunch with the parsley and coriander stems, tie with a piece of string and put this in the liquid while it cooks; add enough water to cover the vegetables and simmer over a medium to low flame
6. At this point fit the top of the couscoussier (containing the moistened couscous) onto the bottom thus allowing the steam to cook the couscous; if there is any steam leaking out at the joint between the top and bottom of the couscoussier, soak a dishtowel in a flour and water mixture for a few minutes, wring it out and then tie the towel around the joint tightly to seal off any leaks; let simmer and steam for about 45 minutes and then proceed to the next step
7. Remove the top part of the couscoussier and pour the couscous out onto a large platter or flat shallow bowl, spreading it out and sprinkling it with cold water to cool it off so you can handle it; use a spoon to break up any big lumps and then let it sit for 5 minutes
8. Sprinkle a little more cold water (1/2 C) over the couscous and begin to rub it between your hands; you are trying to break up any clumps and to moisten and separate each grain of couscous; continue until the lumps have all been broken up
9. Return the couscous to the top of the couscoussier which you put back in place on the bottom part of the couscoussier and using the handle of a wooden spoon poke several holes in the couscous to let the steam seep out; let steam for another 45 minutes (if the chicken has finished cooking, remove it from the pot, and add more water at this stage if necessary)
10. Repeat steps 7 and 8 again; add the tomatoes, zucchini, cabbage and chickpeas to the mixture and add more water if necessary); put the top part of the couscoussier on the bottom and continue to simmer for 30-45 minutes
11. Repeat steps 7 and 8, this time sprinkling 2-3 T of olive oil over the couscous grains in addition to the water and rubbing that into it to coat the grains evenly; taste the couscous grains to see if they are ready; they should be fluffy almost bouncy (if they have a hard or chewy center, they need to cook longer), the grains should be cooked through and moist but not soggy (if they are soggy, they have cooked too long); one method for testing the couscous is to take one grain between your index finger and thumb and smash it - if it becomes a paste it is ready; tasting the couscous will determine how much longer it should cook but usually you will have to steam it for at least another 30 minutes (you may want to add the chicken back to the pot to warm it up)
or this:
* 4 Cups Couscous -- Cooked
* 3 Pounds Chicken -- Cubed
* 2 Teaspoons Salt
* 2 Teaspoons Pepper
* 3 Tablespoons Butter
* 1 Pinch Saffron
* 1 Can Tomatoes -- Chopped
* 1/2 Cup Parsley -- Chopped
* 1/2 Cup Cilantro -- Chopped
* 1 Large Onion -- Chopped
* 1/2 Teaspoon Cinnamon
* 2 Large Turnip -- Chopped
* 2 Small Zucchini -- Sliced
* 2 Cups Peas -- Fava Or Lima Beans
* 1 Medium Jalapeno -- Chopped
* 1 Quart Chicken Broth
Directions Saute chicken, salt, pepper, saffron, onions, turnips, parsley and cilantro in butter until chicken is well browned. Add tomatoes and broth. simmer for 15 minutes. Add zucchini, peas and jalapeno. Simmer for 20 minutes. Serve over the couscous.
Serves 4
In the winter months in Rabat a couscous is made in which crushed and ground acorns are substituted for semolina and steamed in pots called tangias.
Source(s):
Paula Wolferts couscous and other good foods from Morocco
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how can i make badaz (it s a moroccan berber food like couscous)?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how can i make badaz (it s a moroccan berber food like couscous)?),it will help you,my kids.
Answers:
Moroccan couscous
3 1/2 pound chicken, cut in 6 pieces
3 1/2 Tbs butter
2 1/2 cup vegetable oil
1 large onion, cut into wedges
5 pounds plum tomatoes, quartered
1 cup fresh parsley, chopped
1 1/2 tsp ginger
1 1/2 tsp black pepper, ground
1 tsp ground turmeric
1 whole jalapeno chili
5 cinnamon sticks
2 1/2 tsp cayenne pepper
1/8 tsp saffron threads, crushed
5 small turnips, peeled,quartered
4 large carrots, peeled,quartered lengthwise and crosswise
1 large acorn squash, peeled,seeded & cut into 2 inch pieces
3 small zucchini, cut quartered lengthwise then crosswise
16 ounce canned garbanzo beans
2 1/4 cups water
1/2 tbs salt
3 cups couscous, about 18 ounces
4 cups chicken broth, canned
Combine chicken and broth in a large oven. Simmer until chicken is cooked through, turning occasionally, about 20 minutes. Using tongs remove chicken from cooking liquid: reserve cooking liquid, skin and bone chicken; cut into bite size pieces. Melt 2 tablespoons of butter with the oil in large heavy oven over medium-high heat. Add onion, sauté until tender, about 10 minute. Add tomatoes and next 8 ingredients and stir 30 seconds. Mix in reserved cooking liquid, turnips, carrots, squash, zucchini and garbanzo beans with liquid.
Cover and simmer until the vegetables are almost tender about 15 minutes. Uncover and cook until vegetables are tender, about 5 minutes. Add chicken pieces to sauce and cook until heated through, about 3 minutes. Discard jalapeno. Meanwhile bring 2 1/4 cup. Water and 1-1/2 Tbs butter and salt to boiling. Stir in couscous. Remove from heat, cover and let stand 10 minutes; fluff with fork. Arrange couscous in centre of serving platter. Drizzle couscous with 3/4 cup sauce. Spoon chicken and vegetables atop couscous. Serve passing remaining sauce separately.
Other Answers:
Try this:
SEVEN VEGETABLE COUSCOUS WITH CHICKEN (Bensafiddine)
Ingredients:
1 lb couscous (not the instant kind)
11/2 - 2 lb chicken pieces on the bone
2 med. sized onions, sliced
1/2 lb daikon (white radish), cut into 2-3" x 1" pieces
1/2 lb carrots, cut into 2-3" x 1" pieces
1/2 lb zucchini, cut into 2-3" x 1" pieces
1/4-1/2 head of cabbage, cut into large pieces
1/2 lb. pumpkin or squash with skin cut into 2-3" x 1" pieces
1 lg. tomato, chopped
1/2 can of chickpeas (or 1 C dried chickpeas, soaked overnight in water)
1 T salt
2 t pepper
2 t ginger
2 t cumin, ground
2 t coriander (ground)
1 t red pepper
1 T tumeric
Fresh parsley (about 10 stems and leaves)
Fresh coriander (about 10 stems and leaves)
Preparation
1. Moisten the couscous with 1-1/2 cups of water, rubbing between hands to remove lumps; let sit for 1/2 hour
2. Place couscous in top part of couscoussier; you can fill bottom with water to steam the couscous or use the chicken and vegetable mixture to create the steam to cook the couscous
3. In the bottom part of the couscoussier sauté the onions in 2-3 T of olive oil over medium to high heat; when the onions are soft add the chicken pieces to brown
4. When chicken is brown add the salt, pepper, ginger, cumin, coriander, red pepper and tumeric; cook for another 5 minutes then add enough water to cover the chicken and simmer for another 5-10 minutes (be sure not to pour the water directly on the chicken as this will make the chicken tough)
5. Add all the slower cooking vegetables (except the tomatoes, chickpeas, zucchini, and cabbage); make a small bunch with the parsley and coriander stems, tie with a piece of string and put this in the liquid while it cooks; add enough water to cover the vegetables and simmer over a medium to low flame
6. At this point fit the top of the couscoussier (containing the moistened couscous) onto the bottom thus allowing the steam to cook the couscous; if there is any steam leaking out at the joint between the top and bottom of the couscoussier, soak a dishtowel in a flour and water mixture for a few minutes, wring it out and then tie the towel around the joint tightly to seal off any leaks; let simmer and steam for about 45 minutes and then proceed to the next step
7. Remove the top part of the couscoussier and pour the couscous out onto a large platter or flat shallow bowl, spreading it out and sprinkling it with cold water to cool it off so you can handle it; use a spoon to break up any big lumps and then let it sit for 5 minutes
8. Sprinkle a little more cold water (1/2 C) over the couscous and begin to rub it between your hands; you are trying to break up any clumps and to moisten and separate each grain of couscous; continue until the lumps have all been broken up
9. Return the couscous to the top of the couscoussier which you put back in place on the bottom part of the couscoussier and using the handle of a wooden spoon poke several holes in the couscous to let the steam seep out; let steam for another 45 minutes (if the chicken has finished cooking, remove it from the pot, and add more water at this stage if necessary)
10. Repeat steps 7 and 8 again; add the tomatoes, zucchini, cabbage and chickpeas to the mixture and add more water if necessary); put the top part of the couscoussier on the bottom and continue to simmer for 30-45 minutes
11. Repeat steps 7 and 8, this time sprinkling 2-3 T of olive oil over the couscous grains in addition to the water and rubbing that into it to coat the grains evenly; taste the couscous grains to see if they are ready; they should be fluffy almost bouncy (if they have a hard or chewy center, they need to cook longer), the grains should be cooked through and moist but not soggy (if they are soggy, they have cooked too long); one method for testing the couscous is to take one grain between your index finger and thumb and smash it - if it becomes a paste it is ready; tasting the couscous will determine how much longer it should cook but usually you will have to steam it for at least another 30 minutes (you may want to add the chicken back to the pot to warm it up)
or this:
* 4 Cups Couscous -- Cooked
* 3 Pounds Chicken -- Cubed
* 2 Teaspoons Salt
* 2 Teaspoons Pepper
* 3 Tablespoons Butter
* 1 Pinch Saffron
* 1 Can Tomatoes -- Chopped
* 1/2 Cup Parsley -- Chopped
* 1/2 Cup Cilantro -- Chopped
* 1 Large Onion -- Chopped
* 1/2 Teaspoon Cinnamon
* 2 Large Turnip -- Chopped
* 2 Small Zucchini -- Sliced
* 2 Cups Peas -- Fava Or Lima Beans
* 1 Medium Jalapeno -- Chopped
* 1 Quart Chicken Broth
Directions Saute chicken, salt, pepper, saffron, onions, turnips, parsley and cilantro in butter until chicken is well browned. Add tomatoes and broth. simmer for 15 minutes. Add zucchini, peas and jalapeno. Simmer for 20 minutes. Serve over the couscous.
Serves 4
In the winter months in Rabat a couscous is made in which crushed and ground acorns are substituted for semolina and steamed in pots called tangias.
Source(s):
Paula Wolferts couscous and other good foods from Morocco
correctness,It's Non-profit and only for informational purposes.
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