Easiest Way to Prepare Eating on a Dime Steamed couscous wraps

Easiest Way to Prepare Eating on a Dime Steamed couscous wraps Delicious, fresh and tasty.

Steamed couscous wraps. Spread couscous out on tray or in bowl and let cool. Wrap and tie a long piece of a damp cloth over the joint. Tightly wrap a long piece of kitchen plastic film around the joint.

To serve Seffa Medfouna, you'll first sweeten the steamed couscous or steamed vermicelli.

Place about a third of the sweetened couscous or vermicelli on a large serving platter.

Sprinkle the oil over the couscous, tossing lightly with a fork.

You can have Steamed couscous wraps using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Steamed couscous wraps

1. You need 1 packet of couscous.

2. Prepare 1 of large red pepper.

3. Prepare 1 of large green pepper.

4. You need 2 of scotch bonnet.

5. It’s 1 of onion bulb.

6. You need of Seasoning.

7. Prepare of Spices of choice.

8. Prepare 4 of table spoons of oil.

9. Prepare 4 of eggs.

10. Prepare leaves of Mint.

11. Prepare leaves of Banana.

Serve hot, with more broth for moistening the couscous at the table.

After the third steaming, the couscous is ready to be prepped for serving.

Examples are: tossing the couscous with butter and sugar for Seffa Medfouna or a sweet couscous; tossing the couscous with butter and broth and serving it as Couscous with Seven Vegetables or other savory variations What a beautiful world.

Now, let's get happy with couscous!

Steamed couscous wraps instructions

1. Wash the banana leaves very well and keep aside, then chop all your ingredients.

2. Pour the couscous in a bowl with all the other chopped ingredients and the seasoning,spices,oil and mix well.

3. Add half cup of water, mix well and add up the eggs and mix very well.

4. Prepare the banana leaves (place 2 leaves on top of each other, fold then into a cone from the bottom then bend the pointed end and hold it firm..

5. Pour a portion of the mixture into the cone and fold the open end at the top and bend.

6. Put a little water in a pot and a barrier at the bottom so that the water wont get to the wraps because we are going to steam (if you have a steam pot then all good). Arrange your wraps and cover with lid on moderate heat for 50 min. Be checking from time to time to be adding water when it getting almost dry..

7. Your wraps are ready, you can serve with chicken or fish sauce, vegetable soup……

Drain and spread couscous over a double layer of cheesecloth (or a linen cloth) on a large large, flat tray or platter.

The amazing thing about couscous is how fast it 'cooks' and how versatile it is.

This is one of those recipes that should give you lots of ideas to create your own combinations.

By the way, this is the 'home' version; the traditional method used to cook this dish uses a steamer called a kiska, sometimes called a couscoussier in French cuisine.

North African couscous comes in two different grinds of semolina: fine and medium.