Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, steamed cous-cous with spinach stew. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Coat the bottom of a large skillet with olive oil. This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh spinach and fiber-rich chickpeas. Economical lamb shoulder tenderizes beautifully when leisurely cooked in a slow cooker.
Steamed cous-Cous with spinach stew is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Steamed cous-Cous with spinach stew is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook steamed cous-cous with spinach stew using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Steamed cous-Cous with spinach stew:
- Take Steamed cous cous
- Make ready 2 tbsp Oil
- Get 3 Seasoning cubes
- Get 1 tspn Spices
- Take 5 tbsp Left over stew
- Get Handful Spinach
- Prepare I medium Onion
- Make ready 1 Green pepper
This recipe is a perfect match for our Chicken with Tomato-Vermouth Sauce. Couscous can be found in grocery stores near the pasta or rice. Add the broth, chicken, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Scroll down to watch the step-by-step video.
Instructions to make Steamed cous-Cous with spinach stew:
- Ki zuba left over stew a pot ki yanka albasa ki kara oil kadan ki soya, in kinaso u can add Scotch bonnet ki soya sama sama.
- Already kin gyara alayyahu ki wanke sae ki zubashi cikin stew ki juya ki rufe yasamu 3mins sannan ki adding spices da seasoning.
- Ki yanka green pepper ki zuba yayi 2mins ki kashe.
- Serve.
This recipe uses the same base ingredients as my classic chicken soup, but I brighten up the flavor with lots of fresh lemon juice and zest. Do not put parsley in couscous if reheating the next day. Heat couscous in a saucepan with ½ cup water and ¼ cup butter and re-season with salt & garlic powder as needed. Plating: Spoon couscous onto the center of the plate or bowl. Rub couscous between your wet hands to break up lumps.
So that is going to wrap this up for this exceptional food steamed cous-cous with spinach stew recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
