Couscous with Chicken and Vegetables
by Editorial Staff
Couscous with chicken and vegetables is a traditional dish of the peoples of East and North Africa, which is very easy to prepare at home. It turns out satisfying, tasty and unusual.
Cook: 1 hour
Servings: 2
Ingredients
- Couscous – 1 Glass
- Chicken Legs – 2 Pieces
- Carrots – 1 Piece
- Onion – 1 Piece
- Celery Root – 50 Grams
- Parsley root – 50 Grams
- Chickpeas – 1/2 Cup
- Butter – 50 Grams
- Spices – – To taste (black pepper, bay leaf, salt)
- Parsley (greens) – – To taste
- Water – 4 Glasses
Directions
- Ingredients.
- For clarity, I show the couscous – it looks like this. It is not necessary to soak it, but pre-soak the chickpeas in cold water overnight.
- We cook chicken broth in the traditional way: put the chicken in cold water, bring to a boil and cook at a slow boil for another 25-30 minutes.
- Meanwhile, chop the celery and parsley roots, as well as the carrots, into small cubes. Add to a slowly boiling broth, add spices there – salt, pepper, bay leaf. Cook for another 10 minutes.
- Then add the soaked chickpeas to the pan. Cook for another 20-25 minutes until the chickpeas are ready – the rest of the ingredients will definitely be ready.
- Drain the broth from the pan, spread the bay leaf. We take out the chicken and while we set aside, we also do not throw away the vegetables. Melt the butter in a frying pan, fry the onion in it until transparent, then add the vegetables from the broth and cook over medium heat until the liquid evaporates. When there is almost no liquid left in the pan, cover the pan with a lid and set it aside.
- We take a small saucepan, pour the required amount of chicken broth into it – you need to add as many milliliters of broth as we cook in grams of couscous. Add salt and pepper to the broth, put on fire, bring to a boil, and then add couscous to the broth.
- Immediately, as soon as the couscous was poured into the boiling broth, remove the pan from the heat and begin to stir the couscous with a fork. After 3 minutes, when the couscous has absorbed almost all of the broth, put the saucepan over low heat and add butter to the couscous.
- As soon as the butter melts, remove the couscous from the heat, let it brew for a couple of minutes under the lid, and then put it on plates.
- Put boiled chicken and fried vegetables on top of the couscous. Decorate with herbs – and the dish is ready.
Bon Appetit! 🙂
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