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Couscous and steamed vegetables (tamakfoult=masfouf)
Couscous and steamed vegetables (tamakfoult=masfouf)

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The initial step in making healthy decisions from a lunch menu is choosing your location wisely. When you have multiple alternatives, when looking to dine out, it is imperative that you give each alternative a fast examination. Although fast food institutions are starting to incorporate healthy foods and meals in their menus, you may find it easier to eat healthy at a traditional family restaurant.

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Using your very best judgment is just another one of the many ways you are able to make healthy choices out of a dinner menu. This can be best achieved by analyzing meal pictures on a menu. It’s also recommended that you avoid foods teeming with oatmeal, cheese and sour cream. If your selection includes these fattening condiments, make sure you ask for a reduced amount.

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Even when after taking the above mentioned approaches, you’re unable to locate satisfying healthy meals in your own lunch menu, you might want to purchase a healthy side dish or drink. Water is an excellent choice, particularly when compared to pop up. Salads make great side dishes, especially the ones that are consumed with no salad dressing or low-fat salad dressing. Naturally, you might want to take additional steps to make sure that you decide on a healthy mealbut should you choose to forgo low calories for taste, then require extra measures to make certain you receive some nutrition.

We hope you got insight from reading it, now let’s go back to couscous and steamed vegetables (tamakfoult=masfouf) recipe. You can cook couscous and steamed vegetables (tamakfoult=masfouf) using 15 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Couscous and steamed vegetables (tamakfoult=masfouf):
  1. You need carrot
  2. You need zucchini
  3. Provide onion
  4. Use green beans
  5. Use peas
  6. Provide small potato
  7. Get red pepper
  8. You need Selt
  9. Provide kids of garlic
  10. Get Salted fat with dried meat and salted at your choice
  11. You need Or 2 cubes as smoked and salted and dried meat
  12. Provide eggs
  13. You need Grilled peppers for decoration
  14. Get tomato flower for decoration
  15. Provide Parsley for decoration
Instructions to make Couscous and steamed vegetables (tamakfoult=masfouf):
  1. Cut the vegetables into small dice and the green beans in two and the onion in Julienne, the whole should form a beautiful Macedonia of vegetables, cook these vegetables in the steam I take care to superimpose them in layers, I start with the carrot and green beans and onions and peas for 10m after we put the rest of the zucchini vegetables and potatoes and leave another 10mn.
  2. We prepare the couscous: a measure of couscous and a measure of hot water and salt and a tablespoon of the oil and let 10 minutes absorb all the water and swell a little added a teaspoon of the mixed oil with your fingers and put it to cook on the vegetables in a couscoussier on a pot of boiling water, put the spices and the salted garlic and the fat in the middle of couscous, count 15mn of cooking from the couscous steam exhaust
  4. In a mixed bowl of vegetables and couscous and spices with tablespoon of olive oil and garnish with hard-boiled eggs and grilled peppers and company with a glass of laban or babeur.

Add the vegetables, cover and reduce the heat: Scatter the vegetables over the steamer basket. Steamed vegetables are a nutritious and quick choice for any dinner table. There are several methods to choose from Pick your vegetables. Though technically all vegetables can be steamed, certain vegetables steam better than others, and all of them steam at different rates. Couscous is a berber traditional North African dish of semolina (granules of durum wheat), which is cooked by steaming.

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