Vegetable Mesfouf (Kabyle-Style Couscous with Vegetables)

Name: Vegetable Mesfouf (Kabyle-Style Couscous with Vegetables)
Ingredients: 4 carrots; 3 medium potatoes; 1 cup green peas (about 150 grams); 4 zucchini; 3.5 ounces green beans (about 100 grams); Olive oil; 1.1 pounds couscous (about 500 grams); 1 large onion; Pumpkin or squash (optional); 2 cups water (about 480 ml) for moistening the couscous; Peel and wash the vegetables

Yanifarah @cook_14361625

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Vegetable Mesfouf (Kabyle-Style Couscous with Vegetables)

Yanifarah @cook_14361625

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Ingredients

4carrots
3medium potatoes
1 cupgreen peas (about 150 grams)
4zucchini
3.5 ouncesgreen beans (about 100 grams)
Olive oil
1.1 poundscouscous (about 500 grams)
1large onion
Pumpkin or squash (optional)
2 cupswater (about 480 ml) for moistening the couscous
Peel and wash the vegetables

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Steps

1

Moisten the couscous with water and let it absorb. Then place it in a steamer basket and steam. Moisten again with 1 cup water and a little oil to prevent sticking. If it seems dry, add more water as needed.
2

Let the couscous absorb the water, then steam it again and set aside.
3

Prepare the steamer basket. Cut the green beans into small pieces and the carrots into small cubes. Add salt.
4

Repeat the process with the potatoes, zucchini, and pumpkin or squash. Add the green peas, and finally the onion. Cover and steam until all the vegetables are tender.
5

Mix the steamed vegetables with the couscous. Drizzle with olive oil, clarified butter, or regular butter. Serve with hard-boiled eggs, green onions, or buttermilk. Enjoy!