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Moroccan salad
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
5 servings
Rogério Daniel
@cozinhacriativa11- Ingredients
- Recipe
- Moroccan Cous Cous 200g200 ml
- Onion 2 pieces1 tablespoon
- Tomato 2 pieces1 tablespoon
- Garlic 3 heads1 l
- Thyme to taste1 l
- Parsley to taste1 l
- Black-eyed Beans 250g1 l
- Green olives without pit 150g1 l
- Raisins 70g1 l
- Salt to taste1 l
- Turmeric 5g1 l
- Cane molasses vinaigrette1 l
- Carrot 1 unit1 l
- Olive oil 40 ml1 l
- Laurel 2 leaves1 l
- Soak the beans in water for up to 8 hours, changing the water every 4 hours. Then drain the water and wash the beans under running water and set them aside for cooking.
- Sauté all the seasonings and the oil in a pressure cooker, add the beans and water, so that the beans on medium heat for 40 minutes.
- I make a broth with spices.
- Place the cous cous in a bwol and cover it with broth until the beans are fully submerged in the liquid.
- Drain the beans and add the tomatoes, onion, raisins, olive oil, olives and, if necessary, adjust the seasoning.
- Plate the ingredients starting with the bean salad and then finish with the Moroccan cous cous, vinaigrette, parsley and pout pepper.
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