Favorite ethnic foods?

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DazzlingAnna

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Joined
Nov 2, 2019
Messages
713
Location
Germany, EDDV
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Moroccan Couscous Royale

Ingredients:

Part 1
- 2 Spoons of sunflower oil
- 3 Carots in pieces as on shown pic
- 1 kohlrabi (turnips?) same size as above
- 1 onion - in pieces
- chicken breast ( cut in bigger pieces)
- Salt. pepper, some sugar
- 1/2 teaspoon ground coriander seeds
- 1 teaspoon curcuma
- water

Part 2
- 2 small zucchini cut in pieces
- 3 fresh tomatos, peeled off and without seeds. cut in quarters
- depending on your taste some chickpeas

3. Couscous

1.
Put Part 1 ingredients (without water & chicken) in a pot, stir until it is about to roast. Add water until everything is covered. Add chicken.
Cook for about 20 - 25 min,

2.
add Part 2 vegetables. cook for approx. 10 more minutes
3. Prepare couscous as said on the product. I prefer preboild which is ready in about 5-7 min.

Easy...
 

Aqw

Well-Known Member
Joined
Oct 28, 2018
Messages
279
Location
France, south
View attachment 134008
Moroccan Couscous Royale

Ingredients:

Part 1
- 2 Spoons of sunflower oil
- 3 Carots in pieces as on shown pic
- 1 kohlrabi (turnips?) same size as above
- 1 onion - in pieces
- chicken breast ( cut in bigger pieces)
- Salt. pepper, some sugar
- 1/2 teaspoon ground coriander seeds
- 1 teaspoon curcuma
- water

Part 2
- 2 small zucchini cut in pieces
- 3 fresh tomatos, peeled off and without seeds. cut in quarters
- depending on your taste some chickpeas

3. Couscous

1.
Put Part 1 ingredients (without water & chicken) in a pot, stir until it is about to roast. Add water until everything is covered. Add chicken.
Cook for about 20 - 25 min,

2.
add Part 2 vegetables. cook for approx. 10 more minutes
3. Prepare couscous as said on the product. I prefer preboild which is ready in about 5-7 min.

Easy...
It looks and sound so tasty. I'll try. We have a lot of Moroccan food in France. Thank you for sharing.
 

AmyJo1976

DM Supporter
Joined
Dec 7, 2011
Messages
2,470
Location
USA
View attachment 134008
Moroccan Couscous Royale

Ingredients:

Part 1
- 2 Spoons of sunflower oil
- 3 Carots in pieces as on shown pic
- 1 kohlrabi (turnips?) same size as above
- 1 onion - in pieces
- chicken breast ( cut in bigger pieces)
- Salt. pepper, some sugar
- 1/2 teaspoon ground coriander seeds
- 1 teaspoon curcuma
- water

Part 2
- 2 small zucchini cut in pieces
- 3 fresh tomatos, peeled off and without seeds. cut in quarters
- depending on your taste some chickpeas

3. Couscous

1.
Put Part 1 ingredients (without water & chicken) in a pot, stir until it is about to roast. Add water until everything is covered. Add chicken.
Cook for about 20 - 25 min,

2.
add Part 2 vegetables. cook for approx. 10 more minutes
3. Prepare couscous as said on the product. I prefer preboild which is ready in about 5-7 min.

Easy...
Thank you Anna! I am definitely going to try this! It looks delish! :D
 

Briannaleigh

New Member
Joined
Nov 17, 2019
Messages
4
Location
Texas
I am in San Antonio. Refried beans made with lard. Enchiladas, Mexican Rice, beef tacos made with soft fried greasy corn tortillas, chalupa, guacamole. So good. I have put on 10 lbs in the last 25 days
 
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BigElectricKat

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Joined
May 22, 2017
Messages
1,519
Location
The Midwest
I love bulgogi. We used to have it at a big student house in Auckland. The was a Korean girl, who lived there. She regularly mage bulgogi for us. That was where I first fell in love with kimchi. I still regularly buy kimchi from a little Korean store.
I got turned on to kimchi in high school. My gilrfriend (who was a BBW) her mom was half korean and gave me kimchi thinking I wouldn't like it, but I did! It wasn't until I actually went to Korea that I learned they can turn just about any vegetable into kimchi (not just cabbage).
 

Shotha

DM Supporter
Joined
May 16, 2011
Messages
944
Location
New Zealand
I think that it's wonderful that our communities are now so ethnically and culturally diverse. There are so many cultural events to enjoy. And, of course, there are so many different cuisines to enjoy. Multiculturalism is the gainers friend, because every day is a feast day in some culture or other. My life is like Christmas everyday, as my big belly well attests.
 

Aqw

Well-Known Member
Joined
Oct 28, 2018
Messages
279
Location
France, south
Rouille = Rusty sauce
Garlic
1 yolk
Olive oil
Mustard, 1 table spoon
Paprika, 1 table spoon
Bread

Like a mayonnaise. Then put the paprika and squash the garlic.
Mix it all up.

Fry the bread on put the Rouille on it.

You can eat them alone, or put it in fish soup on with fish.

Where I live, we eat grill fish: dorade.
Rince the fish, put some olive oil on it. In a dish under the grill in the oven or on a barbecue.
The fish is cooked, when the flesh comes off the centre bone very easily. Try with the end of a sharp knife.
 

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