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Chicken Couscous Recipe
|Couscous||2 Cup (32 tbs)|
|Olive oil||4 Tablespoon|
|Chicken||1 Pound, cut in small|
|Onions||2 Medium, chopped|
|Garlic||4 Clove (20 gm), crushed|
|Coriander leaves||1⁄4 Cup (4 tbs), finely chopped|
|Hot pepper||1 , finely chopped|
|Carrot||1 Large, scraped and sliced|
|Potatoes||4 Small, quartered|
|Turnips||1 Cup (16 tbs) (1 Inch)|
|Cabbage||2 Cup (32 tbs), chopped|
|Tomatoes||4 Medium, chopped|
|Canned chickpeas||19 Ounce (1 Can, With Water)|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
Serving size: Complete recipe
Calories 5172 Calories from Fat 1856
% Daily Value*
Total Fat 211 g325.3%
Saturated Fat 65.1 g325.3%
Trans Fat 0 g
Cholesterol 465.2 mg
Sodium 6143.1 mg256%
Total Carbohydrates 629 g209.7%
Dietary Fiber 89.5 g358%
Sugars 57.6 g
Protein 210 g419.9%
Vitamin A 403.3% Vitamin C 638.9%
Calcium 98.5% Iron 172.8%
*Based on a 2000 Calorie diet
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