Maghrebian Couscous

Of the recipes associated with the Arab Maghreb and has a long history and spread the fame of this dish to all over the world and became each country prepared by different ways and Alexi has several names, including couscous and Balamazigi pronounce Sixo or Saxo Balaxali Xx is not a kind of grain, but is a semolina with flour and wet hand water and salt and rub in a way Circular until the balls form couscous and prepare a dish couscous Moroccan meal meal integrated to contain vegetables, chicken and Xixi, which is easy to digest and you the way

Steps to prepare .

1. After washing the chicken well, put a little oil in a pan and stir the chicken a little until it acquires the golden color only not to ripen.

2 - Put the chicken in a large pot and add salt, cardamom, cloves, oil and water on a strong fire first and after boiling, reduce the fire to medium for 15 minutes.

3 - cut onions into large sections and cut carrots and zucchini to large pieces and cut tomatoes into small pieces of course, after peeling and add to the chicken.
4 - Add the Lord of the tomato and cup of chick peas and saffron to the chicken and continue to broth boiling until the vegetables ripen

5 - move to the Xixi in a large pot water to boil add the cube Magi and obesity and move well until the ingredients mix well Add the couscous and close the cover for 10 minutes

After 10 minutes and using the fork we break the couscous and add the red pepper and stir well

1. In a large dish, place the couscous, create a hole in the middle, add the vegetables and then the chicken, and be ready to serve

Ingredients of cousco3 cup couscous

3 cups water

1 Maggie cube

2 tbsp fatness

2 teaspoons finely chopped Hamra Us

Ingredients of broth:

1 kg Chicken Afkhad.

1 large onion.

2 carrot.

2 medium size cossa.

2 tomatoes.

1 cup chickpeas.

2 tbsp tomato.

1 teaspoon saffron.

5 kernels.

5 beads of cardamom.

2 liters of water.

1/2 teaspoon black pepper.

1 teaspoon salt.

2 tablespoons vegetable oil.