Ingredients
- Couscous cooked – 2 cups
- Chicken or beef – 500 gm
- Olive oil – 2 Table spoon
- Water – As Required
- Onion chopped – 1 piece
- Carrots sliced thin – 2 pieces
- Turnip, sliced thin – 1 piece
- Zucchini, sliced thin – 1 piece
- Sweet potato, chopped – 1 piece
- Chickpeas -1 can
- Tomato paste – 1 table spoon
- Cinnamon – 1/2 table spoon
- Turmeric – 1 table spoon
- Cumin – 1/2 pinch
- Salt – As required
Instructions
- Sautee onion, add chicken pieces or beef ,water let it cook for 30 minutes ,add carrots, sweet potato, zucchini, and turnips 8 to 10 minutes. Reduce heat to medium ,Allow to simmer, then add spices, tomato paste, salt and chickpeas.
- Couscous Preparation
- Couscous is traditionally steamed and fluffed to separate the granules. Boiling and stirring can reduce quick-cooking couscous to a sticky, starchy mush. Like pasta, couscous does not have much of a flavor itself. Thus couscous dishes are made with flavored stocks, herbs, and spices, with vegetables, chicken or meat added or used as a topping.
- Most packaged couscous is considered the instant variety and will cook very quickly off the stove by absorbing a boiling liquid. However, authentic couscous (roughly-ground hard durum wheat) will require significantly more time and a good steaming vessel called a couscoussiere.
- Couscous Cooking Tips
- Be sure to identify which type of couscous you have purchased (instant or traditional) to properly plan cooking time.
- Couscous may also be cooked like rice. Heat butter, add couscous and stir to coat, add stock, bring to a boil, reduce heat to lowest setting, cover and cook (no peeking!) until liquid is absorbed. Fluff to separate.
- If you lack a steamer, a heat-proof colander inside a stockpot will work fine. Line the colander with cheesecloth if the holes are too big.
- Served alone . Enjoy !
Notes
- Chill before serving.
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