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Couscous With Chicken And Shrimp

Microwave.Lady's picture
Ingredients
  Couscous 250 Milliliter (1 Cup)
  Salted water 500 Milliliter (2 Cup, Use Cold)
  Chicken pieces 3 Pound, skin removed (1.3 Kilogram)
  Small shrimp 1⁄2 Pound, peeled
  Red pepper 125 Milliliter, cut into strips (1/2 Cup)
  Onion 1 Medium, chopped
  Canned tomatoes 19 Ounce (1 Can, 540 Gram)
  Chicken stock 175 Milliliter (3/4 Cup)
  Canned cut asparagus 10 Ounce (1 Can, 284 Milliliter)
Directions

Soak the couscous in the cold water for 15 minutes, stirring every 5 minutes.
To cook, put the couscous in a sieve with a fine mesh and place in a casserole dish containing a little boiling water.
Cover with plastic wrap and cook at 100% for 6 to 8 minutes, turning the sieve halfway through the cooking time.
Combine the peppers and the onion and cook at 100% for 3 to 4 minutes.
Add the tomatoes and the chicken stock, and pour the mixture into a casserole dish containing the chicken, shrimps and asparagus.
Cover and cook at 70% for 10 minutes.
Give the dish a half-turn and cook at 70% for a further 12 minutes, or until all the ingredients are done.
Leave the cover on and let stand for 5 minutes before serving with the cooked couscous.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
African
Course: 
Main Dish
Method: 
Boiled
Dish: 
Couscous
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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