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There are many resources of details on cooking. Some information is geared in the direction of seasoned chefs and except the ordinary person. It can be perplexing to wade through all of the readily available info. Fortunately, this Turkish couscous with gizzard sauce recipe is easy to do and will provide you some excellent ideas. They will certainly benefit any individual, also an amateur.

Provide Couscous.
Provide Vegetable oil.
Use salt.
Provide foil paper or nylon.
You need to prepare water.
Provide bowl.
You need for the sauce:.
Prepare bell peppers 🌶.
Provide onions.
Provide Vegetable oil.
Prepare mixed spices(lezzot).
You need maggi.
You need to prepare Onga stew.
You need garlic.
You need to prepare Cameroounian black pepper.
You need gizzard.
Prepare dried cat fish 🐟.
Use salt.

Short Tips:

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First you get a bowl and pour your couscous into it before adding a little vegetable oil to it and then mix thoroughly. Set Aside.
Put water on fire and pour little salt,the water shouldn’t be much because when the water is much it becomes sticky and also get to over cook like swallow..
Once the water is boiled then you add your couscous and stir properly before lowering the heat and then cover it with foil paper and allow it to get done.You can add veggies like carrot 🥕,cucumber,peas or corn.
You can add the water when the water is drained but the couscous is not done,it should be little by little.You can set aside the couscous once it’s done..
Wash your gizzard and cat dried fish thoroughly with hot water and salt before cooking them together with maggi,salt,curry,onions,thyme..
Set them aside once it’s done.Get your bell peppers and remove the seed,add powdered garlic or fresh garlic to it with onions,Cameroounian dried pepper and then blend..
Once you are done blending then you pour the purée into a pot and then set it on fire to allow the water get drained before frying it well.Once it’s fried you can add maggi,lezzot,onga stew to it and then lower the heat before adding the gizzard and dried fish.
Set it aside once it’s done and then serve..

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