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Selection of classical receipts of couscous ...

7 vegetable Couscous
Caramelized onion couscous (tfaya)
Cinnamon Sweet Couscous (seffa)

A selection of the most extravagant receipts

Shrimp couscous
Chestnut couscous
Cabbage couscous

Caramelized Onion Couscous (tfaya)

Couscous tfaya

Ingredients for 6 persons Ingredients for six people :

1 kg of fine couscous
1 kg of lamb neck
1 kg of onions
3 hard boiled eggs
2 tablespoonfuls of orange blossom water
1 tablespoonful of rancid salt butter
1 tablespoonful of sugar
4 tablespoonfuls of oil
3 cinnamon sticks
2 pinches of saffron
˝ teaspoonful of ginger
4 cloves
200 g of raisins
200g of blanched, fried and crushed almonds
salt and pepper

In the bottom part of the couscous pot, put meat, thinly cut onions, spices and 1 cup of water. Let boil and cook for ˝ an hour, taste and adjust spicing if necessary.

Prepare the couscous while letting the raisins inflate for 10 minutes in cold water and 1 tablespoonful of orange blossom water .

Put the onions with a ladleful of the juice in a thick-bottom pot with a tablespoonful of rancid salt butter or regular butter, 1 tablespoonful of sugar, 1 tablespoonful of orange blossom water, another tablespoonful of strong flavour cinnamon and let the onions brown until candied.

Add the raisins and let brown for 10 minutes or until all the water has evaporated.

Form a crown with the couscous grains and put in its center the portions of meat. On the couscous, put onions, raisins and the hard-boiled eggs cut in halves. Slightly moist with some of the juice. Sprinkle over almonds. Pour the rest of the juice in a bowl from which everyone can help themselves.

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