Couscous with camel milk


Couscous with camel milk

Couscous recipe with camel milk

  • 1 Spinner
  • 1 Chopping board
  • 1 Slicer
  • 1 Casserole
  • 1 Wooden spatula
  • 200 g Fine durum wheat semolina
  • 10 Cl Extra virgin olive oil
  • 4 Pieces Potatoes
  • 4 Pieces Carrots
  • 2 Pieces Courgettes
  • 1 Piece Red pepper
  • 1 Piece Onion
  • 100 g. Canned chickpeas
  • 40 g. Raisins
  • 10 g. Ras el hanout
  • 10 g. Camel milk powder
  • 2-3 Pinches Salt and ground pepper
  1. Wash the vegetables
  2. Peel the potatoes, carrots and onion
  3. Cut the potatoes into wedges, carrots into sticks, mince the onion and pepper ( seeded) into strips
  4. Put the’ olive oil in the casserole over high heat and add the onions
  5. Once the onions are golden brown turn down the heat and add the potatoes, carrots and pepper
  6. Add the ras el hanout and mix
  7. Cover with water, cover the casserole and leave to cool; water, cover the pan and cook for 25 minutes
  8. Add the chickpeas and sultanas, mix
  9. Set the semolina to swell in water then add the camel milk powder and mix well
  10. Dress the semolina on each plate then add the vegetables


Main course

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