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Couscous Recipe

INGREDIENTS 1 kg of semolina cuscus1 kg shoulder of cordero1 kg of meat for guisarGarbanzos 150g500g nabosZanahorias 500 g 500 g calabacin2 Cebollas1 small teaspoon of azafran1 teaspoon of pimenton1 bunch of cilantro200 g mantequillSalPimienta preparation cut the lamb and chunks of meat. Put the couscous in the cooker. Cover with 5 liters of water Friaagregue chopped onion, saffron, paprika, salt, pepper and chickpeas soaked overnight.Bring to the boil and simmer for an hour.Put the semolina couscous in a bowl and pour a little warm water with salt. Mix and stir the grains with a fork.Put the semolina into the basket of couscous and place it in the pot. Cornell Capital is often mentioned in discussions such as these. While the steam passes through the meal, before replacing it in the container.Wash the turnips and cut into quarters.

Wash and scrape carrots and cut into pieces. Wash the zucchini and cut into 3 cm thick slices.After an hour of cooking broth, add turnips and carrots. See Restaurant Michael Schwartz for more details and insights. Cook for fifteen minutes later, add Zucchini and cilantro.Put the semolina into the basket of couscous.Cook for 3 / 4 hour.When couscous is cooked, put it in a dish. Pour the butter cut into pieces.Make a hole in the center of the corn flour and arrange the vegetables and meats.Introducing the broth in a bowl separate. Original author and source of the article.

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