Algerian couscous - web medicine

How to make the Algerian couscous with sponsorships is the Algerian couscous of difficult dishes, and it needs a lot of steps. Here are the details: 02:05 4 calories in the Algerian couscous. The Couscous is a rich source of protein, so make sure you eat it for the role of improving metabolism, restoring wounds and improving the body’s ability to recover from the disease, as it is a source rich in selenium, and is important for athletes to preserve muscle mass, and reduce the risk of muscle weakness or the per capita. If the per capita share, the Algerian Cousccal -Croccal, as the per capita share, the Algerian cousces, as the per capita share, is the Algerian cousccal -couscal, as the per capita share. The recipe mentioned in the article contains about 947 calories, assuming it is sufficient for 4 people, so the Algerian couscous should not be excessive and the calories in it. Ingredients to prepare Algerian couscous ingredients for meat sauce and vegetables 750 g meat pieces. 400 grams cooked. A liter of water. 2 roots with medium size. 2 sticks. 2 zucchini. ½1 medium onion. 2 tablespoons of olive oil. Bags Spices: A teaspoon of the grain of the shop head. A teaspoon cumin. A teaspoon of ground coriander. ¾ 1 teaspoon salt. ½ teaspoon cinnamon. ½ teaspoon of black pepper. Shorses paste as desired. Algerian couscous components 390 ml of water. 250 grams cooked. A tablespoon of unsalted butter. 1 tablespoon of olive oil. A pinch of salt. Steps to prepare the Algerian couscous stairs to prepare vegetables, cut the zucchini in two length and then in the middle to get quarters. Peel the roots, cut them lengthwise, then in the middle. Peel the onion and chop it smoothly. Cut the celery lengthwise. Steps to prepare vegetable and meat sauce bring a large amount and heat vegetable oil to the fire at a medium temperature. Add the pieces of meat and leave for about 8-10 minutes until brown. Lift the pieces of meat and set aside on a plate. Reduce the temperature and then add the onions in the same amount of meat. Stir in the onions, and leave it until about 5 minutes. Prepare the pieces of meat for the lot, and add all the sauce spices. Heart of the ingredients, then add water and increase the temperature. Take the mixture and then reduce the heat until the meat is about 40 minutes. Add vegetables to the mixture and stir for 20 minutes. Steps to evaporate the couscous place the couscous in a large bowl. Stir with both hands with the addition of half a tablespoon of olive oil. Rub the couscous grains with your hands until they are completely covered with olive oil. Spray a quarter cup of water over the grains and rub it again with your hands. After the vegetable sauce is ripe, lift the cap out of the pot. Apply top of the vegetable pot, pierce from below suitable for steam cooking (evaporation). Grease the amount of oil, then add the couscous and spread evenly. Cover the amount of flying couscous after seeing the steam come up from it and leave it until it is finished for 10 minutes. Lift up the couscous pot and allow the vegetable sauce to burn that is exposed to keep cooking. Pour the couscous back into a large bowl and separate the grains with a fork or with your hands. Add salt, then half a cup of water to the couscous after the first eloquence and mix it with your hands. Place the evaporation of the vegetable sauce. Add the couscous again to the amount of evaporation, and repeat the evaporation process for another 10 minutes. Increase the amount of evaporation and add chickpeas to the plate. Add half a cup of water to couscous and stir well. Repeat as one last time for another 10 minutes. Add the remaining amount of olive oil and butter. Rub the couscous well with your hands and set it aside. Steps to offer the Algerian couscous, convey the couscous for a large and deep dish. Sex -cough grains with vegetables using a spoon with holes. Decorate the couscous with pieces of vegetables in the vegetable sauce. Add the meat pieces in the middle. Cover the couscous again with a little sauce and sauce. Serve the Algerian couscous warm. Nutritional notes To reduce the amount of calories in the dish, follow the following nutritional advice: Prepare the couscous of whole grains in preparing the Algerian couscous, to increase the amount of dietary fiber and to reduce the risk of digestive disorders such as constipation or bladder. Use fat -free meat. Use the house cooked, instead of the canned for a lower recipe with salts. Use olive oil instead of butter to prepare the dish. Do not exaggerate the amount of salt added to the dish. Algerian couscous and diabetics eat the amount of calculated nutritional values ​​from the recipe, and avoid exaggeration as it contains many calories and contains a high percentage of fat. Make sure you add and eat more vegetables, to get more food fibers that contribute to the control of the blood sugar level. Algerian couscous and heart patients If you follow the method of making Algerian couscous, choose the ingredient of the whole grain couscous, to obtain dietary fiber that contributes to reducing the level of harmful cholesterol. The recipe contains a high percentage of potassium; The heart patient is advised to eat in appropriate amounts, for the role of potassium to achieve balance in body fluids and regulate blood pressure, and thus; Reducing the risk of atherosclerosis and heart attacks. Algerian couscous and pregnant women are not recommended to add the additional spice component (mushroom) because it contains hot pepper in the components, and it can cause bowel problems or disorders. It should be noted that the following table shows the nutritional values ​​of one per capita share of the stocking dish without calculating the amount of additional spices (mus pasta): calories and nutritional values ​​for algerianxxx for one serving calories 947 calories Total fat 33.6 grams of saturated fat 8.9 grams. Fiber 21.4 g Total sugar 15.8 g protein 76.4 g vitamin D 0 microgram Calcium 192 Milligram iron 12 Milligram Potassium 1993 Milligram