Couscous Recipes

[minisoji]

Delicious Couscous with Chicken

Ingredients

Chicken - cut into serving pieces (3 pounds)
Salt and pepper
Cooking oil (2 Tablespoons)
Ground allspice (1 teaspoon)
Defatted chicken broth/vegetable stock – divided (2 cups)
Dry white wine (1/4 cup)
Onion – sliced (1)
Large carrot – diced (1)
Garlic cloves – minced (3)
Ground cumin (1 teaspoon)
Small sized zucchini – diced (2)
Tomato paste (3 Tablespoons)
Chopped fresh cilantro (4 Tablespoons)
Butter (1 Tablespoon)
Harissa/liquid pepper sauce
Quick-cooking couscous (1-1/2 cups)
Dried red chile flakes (1/2 teaspoon or hot pepper sauce)
Cooked garbanzos (chick peas) - rinsed and drained (One can -15 ounces)
Peeled whole plum tomatoes - drained and chopped (One can - 28 ounces)

Preparation

Season the chicken with some salt and pepper. Meanwhile, heat some oil in a large casserole and lightly brown the chicken and remove it to keep it aside. Place carrot, onion garlic in this and cook till it softens. Now, add the tomatoes, allspice and the cumin and cook for yet another 5 minutes, stirring the same. Next, add the wine, ½ cup chicken broth along with the red chile flakes. Place the chicken back in the casserole and cover to cook for 15 minutes. Add the zucchini and let it simmer for another 20 minutes. Now, add garbanzos, tomato paste and the chopped cilantro. Let it heat thoroughly. Meanwhile, bring the remainder portion of the chicken broth to a boil. Add the couscous to it and cover. Remove the preparation from heat once cooked and let it stand for 5 minutes. Then, with the help of a fork, fluff up the couscous and place on serving plate. Then, place the chicken and vegetables around it. Pour a generous helping of sauce. Use some cilantro for garnish. The pepper sauce can be used at the time of serving.

[minisoji]

Easy Couscous Salad

Ingredients

Chicken broth (1 cup)
Dried cherries (1/2 cup)
Chopped carrot (1/2 cup)
Uncooked couscous (3/4 cup)
Olive oil (1 tablespoon)
Dijon mustard (1 tablespoon)
Sliced green onions (1/4 cup)
Toasted pine nuts (1/4 cup)
Salt and pepper
Chopped unpeeled cucumber (1/2 cup)
Balsamic vinegar (3 tablespoons)

Preparation

Take a large saucepan and bring the chicken broth to a boil. Then, stir in the couscous and cover. Remove from heat after some time and place it aside for 5 minutes. Use a fork to fluff it up and let it cool.

Then, take a bowl and combine the carrot, cucumber, onions, pine nuts and cherries together. Once done, take a jar and combine the remaining ingredients in it. Shake the jar. Then pour contents over salad and toss well to serve immediately.