Ingredients with Measurements:
- 1 cup of Majdoule (Moroccan couscous)
- 1 cup of sliced mushrooms
- 1 cup of frozen peas
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 2 cups of vegetable broth
Special equipment needed:
- Large pot with a lid
- Skillet
Step-by-step instructions:
1. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until the onion is translucent.
2. Add sliced mushrooms and frozen peas to the skillet and cook for 5-7 minutes until the mushrooms are tender.
3. In a large pot, bring vegetable broth to a boil. Add Majdoule, ground cumin, paprika, and salt to the pot.
4. Cover the pot with a lid and let it simmer for 10-12 minutes until the Majdoule is cooked and the liquid is absorbed.
5. Add the mushroom and pea mixture to the pot with the Majdoule and stir to combine.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 6g
Carbohydrates: 34g
Protein: 7g
Fiber: 5g
Sugar: 5g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use fresh peas instead of frozen peas.
Variations:
- You can add chopped carrots or bell peppers to the mushroom and pea mixture.
- You can add cooked chicken or shrimp to the Majdoule for extra protein.
Tips and tricks:
- Make sure to stir the Majdoule occasionally to prevent it from sticking to the bottom of the pot.
- You can add more spices to the mushroom and pea mixture for extra flavor.
- You can garnish the dish with chopped parsley or cilantro.
Storage instructions:
- Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Majdoule with a side salad or roasted vegetables.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Serve with a glass of white wine or sparkling water.
Suggested side dishes:
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the Majdoule is too dry, add more broth or water to the pot.
Food safety advice:
- Make sure to cook the Majdoule and mushroom and pea mixture to an internal temperature of 165°F to ensure food safety.
Food history:
- Majdoule is a traditional Moroccan dish made from semolina flour.
Flavor profiles:
- The dish has a savory and earthy flavor from the mushrooms and cumin.
Serving suggestions:
- Serve the Majdoule in a large bowl or on individual plates.
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Region: Moroccan