Couscous With Chicken And Shrimp
|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)|
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.