Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, couscous & fried potato with egg. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Couscous & fried potato with egg is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Couscous & fried potato with egg is something that I have loved my whole life. They’re fine and they look wonderful.
Couscous is crushed durum wheat semolina formed into small granules or spheres. It's commonly served in North African, Moroccan, Tunisian, and Algerian cuisine. The less refined grain is sold in. Couscous (from the Berber word k'seksu ) is the staple product of North Africa and the national dish Couscous spread from this area, where it originated, to Libya, Mauritania, Egypt, and sub-Saharan.
To begin with this recipe, we have to prepare a few ingredients. You can cook couscous & fried potato with egg using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Couscous & fried potato with egg:
- Get Couscous
- Take Irish potato
- Make ready Egg
- Take Magi, kayan kamshi
- Take Salt
- Take Atarugu
- Get Albaaa
- Take Tomato
- Take Oil
- Take Water
Add your Review / Question. (UK) IPA(key): /ˈkʊs.kʊs/, /ˈkuːs.kuːs/. (US) IPA(key): /ˈkus.kus/. Couscous, a small type of pasta, is made from crushed and steamed durum wheat. North Africans use couscous the same way many cultures use rice. It is popular in Morocco, Algeria, Tunisia and Libya.
Instructions to make Couscous & fried potato with egg:
- Za ki kunna wuta zakidaura ruwa yatafasa ki zuba mai kadan sabida kar ya chabe kikawo couscous dinki zuba kiyi NASA da wuta yaturaru kisauke
- Kin fere dankalin ki kin wanke kinsa mai a wuta yayi zafi kinda gishiri kadan a dankalin ki soya in yayi ki tsane akwando
- Kida fa kwai shike nan kiyi shir yashi yanda kikeso
North Africans use couscous the same way many cultures use rice. It is popular in Morocco, Algeria, Tunisia and Libya. Couscous makes for a quick, healthy side dish that becomes fluffy when cooked, but is chewy and firm in texture. It's great for a simple side, an easy salad, or even stuffed in vegetables. Moroccan couscous is the tiniest and most readily available version.
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