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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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