Moroccan Couscous
by Editorial Staff
The dish is tasty, hearty, suitable for a festive table. I recommend making Moroccan couscous using this recipe, I’m sure it will become one of your favorites!
Cook: 1 hour
Servings: 4
Ingredients
- Couscous – 150 Grams
- Chicken fillet – 300 Grams
- Onion – 1 Piece
- Carrots – 1 Piece
- Sweet pepper – 1 Piece
- Tomato – 1 Piece
- Garlic – 2 Cloves
- Olives – 10-12 Pieces
- Olive Oil – 30 Milliliters
- Spices – To taste (paprika, cumin, ginger, turmeric, curry, cumin, pepper)
- Salt – To taste
Directions
- Prepare all ingredients.
- We cut all the ingredients arbitrarily, but try not to grind them. First, chop the onions and carrots and fry until soft.
- Then add the chopped chicken fillet, salt and spices to taste.
- Fry everything together, stirring occasionally until the meat is tender.
- Add the chopped peppers and cook for another 5 minutes.
- Finally add the diced tomato without skin, chopped garlic and chopped olives. After 5-7 minutes, you can remove the pan from the stove. Simultaneously with cooking meat and vegetables, prepare couscous. Couscous is prepared very easily, it is enough to pour boiling water over it according to the instructions on the package and leave for 5-10 minutes or cook until cooked according to the rules for a couple.
- I do not have a special koskusnit, I use a regular container from a steamer. I cover the bottom with foil and make many small punctures with a toothpick all over the bottom for steam access.
- Since pre-steamed cereals are sold in our stores, steaming does not take much time compared to traditional non-steamed couscous. Place the couscous in a double boiler and cook for 10 minutes, then add 1-2 tablespoons of olive oil, salt and rub thoroughly with your hands.
- Put the finished couscous on a dish, put meat with vegetables in the middle and decorate with herbs.
Bon Appetit!
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