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Here is a delicious couscous recipe, easy to make, with chicken, merguez and vegetables.
Ingredients for 4 persons :
- 1 bunch of coriander
- 1 small can of chickpeas
- 3 peppers red
- 3 onions
- 3 carrots
- 2 rutabagas
- 4 tomatoes
- 1 small kale
- 2 tbsp. tablespoons of olive oil
- 140g butter
- 4 chicken thighs
- 1 tsp. paprika
- 1 tbsp. tablespoon of turmeric
- 8 merguez
- 1 kg of couscous semolina (medium)
- Salt
> To discover: the royal couscous recipe
Couscous recipe
Preheat the oven to 180 ° C (th. 6).
- Remove the leaves, wash and chop the coriander.
- Drain the chickpeas.
- Peel and wash the vegetables.
- Cut the peppers into strips, place them in an oven dish, drizzle with oil, put them in the oven and cook until they begin to stew.
In a casserole dish,
- Melt 40 g of butter, brown the chicken thighs cut in half on all sides.
- Add the onions. Sprinkle with spices. Cook for 5 minutes and add to the water. Cover and cook for 15 minutes.
- Add the carrots, rutabaga, tomatoes and cabbage cut into pieces to the contents of the casserole dish.
- Cook for 20 minutes.
- Add the chickpeas and continue cooking for 5 minutes.
- Check the seasoning, salt if necessary.
- Cook the merguez cut in six in a pan (or in the oven) without fat.
In a large salad bowl,
- Place the couscous semolina, pour 1.5 liters of boiling water over it.
- Cover for a few minutes to allow the semolina to swell, then fluff with a fork, incorporating the remaining butter.
- Season.
- Arrange the semolina with the vegetables and meat, sprinkle with coriander.
- Enjoy hot!
Chef's BAba about couscous
For lovers of spicy dishes, serve this couscous with harissa sauce!
There are a multitude of couscous recipes, reinterpret them according to your tastes! For a summer recipe, replace the rutabaga with courgette, decorate with peas, raisins and mutton or meatballs. Meat can also be replaced by fish.
> To discover: the royal couscous recipe
Recipe: S. Samson, Photo: F. Hamel
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