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Couscous with Chicken and Vegetables

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For chicken
  Chicken thighs 2 1⁄2 Pound
  Onion 1 Large, coarsely chopped
  Olive oil 1 Tablespoon
  Water 2 1⁄2 Cup (40 tbs)
  Tomato 1 , coarsely chopped
  Minced parsley 1⁄4 Cup (4 tbs)
  Ground ginger 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
For vegetable
  Carrots 1 Pound, cut into 1 inch pieces
  Turnips 1 Pound, quartered (Small)
  Cubed peeled pumpkin 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Green pepper 1 , cut into 1 inch pieces
  Cooked chickpeas 2 Cup (32 tbs)
For cous cous
  Couscous 1 Pound
For sauce
  Lemon juice 2 Tablespoon
  Red pepper 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon

1. To make the chicken: Remove and discard the skin and all visible fat from the chicken and pat dry with paper towels.
2. In a pot or Dutch oven over medium-high heat, brown the chicken and onions in the oil for about 5 to 10 minutes turning frequently,.
3. Add the water, tomatoes, parsley, ginger, cinnamon, and pepper and bring it to boil.
4. Reduce the heat, cover, and cook for about 30 minutes, or until the chicken is tender.
5. Remove the chicken from the pan, cover and keep warm.
6. Keep the pan with the cooking liquid on the stove.

7. To make the vegetables: In a pan, boil the carrots, turnips, pumpkin, and water, reduce the heat, and simmer for about 10 minutes.
8. Add the peppers, chickpeas, and cooked chicken.
9. Simmer for 5 minutes and keep warm.

10. To make the couscous: in a 1-quart saucepan, strain 2 cups of stock from the vegetables and bring the stock to a boil.
11. Remove from heat and add the couscous.
12. Cover and let stand for about 5 minutes, or until all the liquid has been absorbed.
13. Transfer to a serving platter and keep warm.

14. To make the sauce. In the same saucepan, strain 1 cup of stock from the vegetables
15. Add the lemon juice, red pepper, cumin, and paprika and bring it to boil.

16. In a serving bowl, using a slotted spoon, place the vegetables and chicken atop the couscous.
17. Moisten with some of the remaining vegetable liquid.
18. Serve hot with the sauce.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
60 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1078 Calories from Fat 164

% Daily Value*

Total Fat 18 g28.4%

Saturated Fat 3.9 g19.4%

Trans Fat 0.3 g

Cholesterol 235.3 mg78.4%

Sodium 618 mg25.8%

Total Carbohydrates 145 g48.2%

Dietary Fiber 20.5 g81.9%

Sugars 19.7 g

Protein 82 g163.7%

Vitamin A 486.5% Vitamin C 143%

Calcium 22% Iron 48%

*Based on a 2000 Calorie diet

Couscous With Chicken And Vegetables Recipe