Chicken Couscous with Moroccan flavours

Method

1. 1

   In the couscousette, heat a fillet of olive oil over medium heat. Sauté the chopped onion with the chicken thighs until lightly coloured, then add the spices and chickpeas. Mix well and cover with water.

2. 2

   Incorporate peeled and coarsely cut turnips and carrots. Link the grass bouquets and plunge them into the broth. Let him start simmering.

3. 3

   While the broth heats, pour the meal into a large dish. Salt, add 40 cl of water and let it swell for a few minutes. Then add 2 tablespoons of olive oil and work the meal with your hands to aerate well.

4. 4

   Fold sopalin leaves in 4 in length, moisten them lightly and place them all around the couscousette to ensure good steam tightness.

5. 5

   Gently pour the semolina into the couscousette basket without pressing it. Place it on the broth and cook over medium heat between 30 and 45 minutes.

6. 6

   Remove the meal, water it with 10 cl of water and let it cool down. Add a tablespoon of olive oil and work it by hand by rubbing the grains well to remove the lumps. Meanwhile, add the coarsely cut half-chou to the broth. Return the meal to cook for another 30 to 45 minutes.

7. 7

   Remove the meal again and add this time the unpeeled zucchini cut into large pieces in the broth. Put the semolina back in place and cook one last time 30 to 45 minutes, until it is light and fragrant.

8. 8

   In a large serving dish, form a generous circle of semolina leaving the center free. Place vegetables and chicken pieces in a harmonious manner.

9. 9

   Sprinkle the meal generously with one to two flasks of hot broth. Your traditional Moroccan chicken couscous is ready to be tasted

Nutrition

calories

680 kcal

fatContent

18 g

fiberContent

11 g

sugarContent

8 g

sodiumContent

520 mg

proteinContent

42 g

cholesterolContent

95 mg

carbohydrateContent

78 g

saturatedFatContent

4 g

unsaturatedFatContent

14 g

Indicative values from the source, for the original recipe.

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