Chicken Couscous Recipe
Ingredients
| Couscous | 2 Cup (16 tbs) | |
| Butter | 5 Tablespoon | |
| Olive oil | 4 Tablespoon | |
| 1 pound chicken, cut into small serving pieces | ||
| Onions | 2 Medium, chopped | |
| Garlic | 4 Clove (5gm), crushed | |
| Coriander leaves | 1/4 Cup (16 tbs), finely chopped | |
| Hot pepper | 1 To taste, finely chopped | |
| 1 large carrot, scraped and sliced into | ||
| 4 pieces lengthwise and cut into 1" pieces | ||
| Potatoes | 4 Small, quartered | |
| 2 zucchini about 6" long, sliced lengthwise and cut into 2" pieces | ||
| 1 cup 1" cubes of turnips | ||
| Cabbage | 2 Cup (16 tbs), chopped | |
| Tomatoes | 4 Medium, chopped | |
| 19-ounce can chick peas, with water | ||
| Salt | 2 Teaspoon | |
| Caraway | 1 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Pinch of saffron | ||
| Slivered almonds | 1/2 Cup (16 tbs), toasted | |
Directions
In mixing bowl, place couscous and butter, knead with fingers until couscous kernels are coated; set aside.
In bottom half of couscoussiere, heat oil; saute- chicken pieces over medium heat until they begin to brown.
Stir in onions, garlic, fresh coriander and hot pepper, stir-fry for 8 more minutes.
Add 4 cups of water and all remaining ingredients except almonds and couscous; bring to a boil.
Fit top of couscoussiere with the couscous on the bottom part.
Seal two parts together with piece of cloth impregnated with flour (the cloth should be about 4" wide and long enough to fit around the couscoussiere, then folded 4 times lengthwise and dipped in 1 cup of water in which 1/4 cup of flour has been dissolved); then cook over medium heat for 20 minutes.
Sprinkle 1 cup water over couscous, stirring constantly to make sure lumps do not form; cook for 40 minutes, stirring couscous occasionally.
Mound couscous on large serving plate; make a well on top; decorate couscous with almonds.
With slotted spoon, remove meat and vegetables; arrange in well on top of couscous.
Place remaining juice in gravy boat, to be added as desired
In bottom half of couscoussiere, heat oil; saute- chicken pieces over medium heat until they begin to brown.
Stir in onions, garlic, fresh coriander and hot pepper, stir-fry for 8 more minutes.
Add 4 cups of water and all remaining ingredients except almonds and couscous; bring to a boil.
Fit top of couscoussiere with the couscous on the bottom part.
Seal two parts together with piece of cloth impregnated with flour (the cloth should be about 4" wide and long enough to fit around the couscoussiere, then folded 4 times lengthwise and dipped in 1 cup of water in which 1/4 cup of flour has been dissolved); then cook over medium heat for 20 minutes.
Sprinkle 1 cup water over couscous, stirring constantly to make sure lumps do not form; cook for 40 minutes, stirring couscous occasionally.
Mound couscous on large serving plate; make a well on top; decorate couscous with almonds.
With slotted spoon, remove meat and vegetables; arrange in well on top of couscous.
Place remaining juice in gravy boat, to be added as desired
Chef
