Скачать с ютуб 【チュニジア編】蒸して作る「クスクス」魚介の旨味が濃縮した地中海の味｜Tunisia｜Couscous в хорошем качестве

【チュニジア編】蒸して作る「クスクス」魚介の旨味が濃縮した地中海の味｜Tunisia｜Couscous

チュニジア大使館シェフ再生リスト    • チュニジア大使館   ▼チャプターリスト 00:00 紹介ムービー 1:57材料一覧料 2021/5/7更新 チュニジア大使館シェフに「魚介のクスクス」のレシピを教わりました。 クスクスに魚介を使うのは、国土の北と東を地中海に臨むチュニジアならでは。 クスクスは茹でるのではなく蒸すのもチュニジア流。 魚介の旨味をたっぷりと吸った絶品クスクスをぜひご家庭でも作ってみませんか？ 材料（6人分） クスクス　250g 鯛　1尾 玉ねぎ（みじん）　1個 カットトマト缶　1/2 トマトペースト　大さじ2 ニンニク（みじん）　4片 パプリカパウダー　大さじ1 クミンパウダー　大さじ1 黒コショウ　小さじ1 塩　小さじ1 オリーブオイル　250ml 水　1ℓ ピーマン　2個 青唐辛子　2本 にんじん　1本 ※付け合わせの野菜はお好みで ※野菜を茹でる水は分量外 Ingredients　for6: Couscous　250g 1Red snapper 1Onion 1/2Canned tomatoes 4Garlic Paprika powder　 1 tbs Cumin powder　1 tbs Black pepper　1 tsp Salt　1 tsp Oliveoil　250ml Water　1ℓ 2green pepper　 2Green chili 1/8Pumpkin 1carrot 【次回は】 大使館シェフのおいしいレシピ、チュニジア大使館シェフレシピ編②が5/14（金）12時から配信スタート！ チャンネル登録よろしくお願いします！ 配信中 スウェーデン大使館、イタリア大使館、メキシコ大使館、トルコ大使館、パキスタン大使館シェフレシピ、コロンビア大使館、デンマーク大使館、ハンガリー大使館、インドネシア大使館、チュニジア大使館    / @bs4_kitchen   SNSもぜひチェックしてください 【Instagram】  / amazingembassycooking   【Twitter】  / embassycooking   #大使館レシピ#チュニジア#レシピ 製作著作：ＢＳ日テレ 制作：PAPILLON MAGIC −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− This video showcases the process of making traditional Tunisian couscous with fish, highlighting the flavors of the Mediterranean. The chef demonstrates the steps of preparing the couscous sauce and steaming the couscous along with vegetables and fish. The final dish is served with the sauce and paired with Tunisian wine. [00:01]The chef is preparing Tunisian couscous and explaining the ingredients and process for making the couscous sauce. - There are three types of couscous in Tunisia: moyan, brown, and fin. - The chef is using pink couscous for this dish. - The sauce is made with olive oil, onion, green chili, sweet paprika, and salt. [02:54] The chef prepares the sauce for the couscous by frying onions, chili, tomatoes, garlic, paprika, cumin, salt, and black pepper, and then adding water. - The onions and chili are fried for 2-3 minutes until the onions start to brown. - Tomatoes and tomato paste are added to the mixture. - The chef adds garlic, paprika, cumin, salt, and black pepper. - Water is added to the mixture to prevent it from becoming sticky. [05:45]The process of steaming couscous and fish in Tunisia. - Olive oil is added at the beginning to prevent the grains from sticking together. - Water is added gradually to ensure the couscous separates properly. - The fish is steamed separately and then added to the sauce. [08:43]The chef prepares Tunisian couscous with fish and sauce. - The couscous is boiled with salted water and then steamed. - The chef filters the sauce to remove any fish bones. - The couscous is served with the sauce, and diners can add more sauce if desired. [11:37] The section introduces a white Tunisian wine called Muscat and explains that it pairs well with couscous and fish. - The wine is made from 100% Muscat grapes. - The wine is recommended for its compatibility with Japanese dishes. - The wine is served in Tipsy Tunisian Pottery from Nabal City, known for its pottery. - The city of Nabal has a sister agreement with Seto in Aichi Prefecture, Japan. - In Tunisia, couscous is a social dish traditionally eaten together with family members. - Couscous can be steamed using a special steamer, which can also be found in Japan.