marocaine··moyenne

Seven-Vegetable Couscous with Marinated Chicken

Name: Seven-Vegetable Couscous with Marinated Chicken
Cook time: 60 min
Total time: 60 min
Yield: 6 portions
Cuisine: marocaine
Ingredients: 500 g chicken (cooked or raw, boneless); 400 g medium couscous; 2 medium onions; 3 carrots; 2 zucchini; 2 turnips; 2 bell peppers (red and green); 3 fresh tomatoes; 200 g cooked chickpeas; 4 tbsp olive oil; 2 tbsp clarified butter (or oil); 1 cinnamon stick; 1 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp turmeric; 1 tsp fresh grated ginger; 1 bunch fresh cilantro; to taste salt; to taste black pepper

Ah, seven-vegetable couscous is the dish that brings the whole family together in Morocco! You see, the best Moroccan couscous recipe relies on a broth perfumed with gentle spices like cumin and cinnamon, and perfect steaming. Essential spices of Moroccan cuisine, such as paprika, turmeric and ginger, turn every bite into a journey. This dish is a tribute to the generosity of the land and conviviality. Prepare it for a Friday dinner and you'll feel all the warmth of the Atlas.

min(prep + cook 60)

6 servings

kcal

Ingredients

chicken (cooked or raw, boneless)500 g
medium couscous400 g
onions2 medium
carrots3
zucchini2
turnips2
bell peppers (red and green)2
fresh tomatoes3
cooked chickpeas200 g
olive oil4 tbsp
clarified butter (or oil)2 tbsp
cinnamon stick1
ground cumin1 tsp
sweet paprika1 tsp
turmeric1/2 tsp
fresh grated ginger1 tsp
fresh cilantro1 bunch
saltto taste
black pepperto taste

Instructions

1
Marinate chicken pieces with 2 tbsp olive oil, cumin, paprika, turmeric, ginger, salt and pepper. Let rest 30 minutes.
2
In a large pot, sauté chopped onions in remaining oil. Add chicken and brown. Add chopped tomatoes, cinnamon stick and 1.5 L water. Simmer 20 minutes.
3
Add carrots and turnips cut into large dice, bell peppers in strips and chickpeas. Season with salt and pepper, cook 20 minutes over low heat. Add zucchini rounds 10 minutes before end.
4
Prepare couscous: pour semolina into a large dish, sprinkle with 10 cl warm salted water and 1 tbsp oil. Mix with fingertips to aerate. Let swell 10 minutes, then steam over the broth for 20 minutes. Pour into dish, drizzle with 2 tbsp broth and clarified butter, fluff with fork.
5
Mound couscous on a large platter, arrange vegetables and chicken around. Sprinkle with fresh chopped cilantro. Serve hot with broth in a sauceboat.

#couscous #poulet #légumes #marocain #plat principal

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