Chicken and merguez couscous

Chicken and merguez couscous


 Recipe suggested by: Kati
 Origin of the recipe: Algerian Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 25 min
 Cooking time: 1 h 00 min
 Difficulty: Easy
 Price: reasonable



 
Ingredients:

750g fine semolina couscous precooked
6 chicken thighs
6 merguez
3 onions
6 carrots, turnips 4
5 tbsp olive oil
1 can chickpeas cooked
2 cubes chicken broth
100g butter
2 stalks celery
cilantro sprigs
600ml water
1 small can of harissa
1 tbsp ras el hanout
salt and freshly ground black pepper


Preparation of chicken and merguez couscous:

To prepare the couscous recipe chicken and merguez:


Peel and chop the onions. Peel and slice the carrots. Wash and cut the celery into julienne. Wash, dry and thin coriander leaves. Drain the chickpeas.

Heat a pot over heat with 4 tablespoons of olive oil, then add the chopped onion and chicken and cook for 5-6 minutes, stirring and turning to ensure even browning.

Add a little salt and pepper. Dissolve bouillon cubes in water and add to the pot, add the chopped coriander, ras el hanout and pieces of celery and bring to a boil over medium heat with lid.

Reduce to low heat, add the harissa diluted in a little water, then cover and simmer for 20 minutes.

Add carrots, turnips and chickpeas and stir. Cover and cook for another 30 minutes. If it seems a little dry, add a little water in the broth.

Cook the couscous according to package directions.

Finally grill the sausages under a medium grill for 5-7 minutes, turning regularly to brown evenly.

Just before serving, mix the couscous with butter. Distribute the couscous between 6 bowls or deep tagine, place a piece of chicken, sausages and cooked vegetables, sprinkle with Harissa sauce, garnish with cilantro and serve immediately.

Couscous with meat and dates

Couscous with meat and dates


 Recipe suggested by: Narjiss78
 Origin of the recipe: Tunisian cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 30 min
 Cooking time: 1 h 00 min
 Difficulty: Easy
 Price: reasonable

 


 
Ingredients:

for the couscous:
700 g of fine couscous
2 tbsp. tablespoons oil
25 g butter
salt
For the filling:
1 kg of beef cottage
500 g ripe dates
medium potatoes
1 onion
3 medium tomatoes
1 tablespoon. coffee ras el hanout
1 tablespoon. coffee or strong sweet pepper
4 tbsp. tablespoons of olive oil
salt, black pepper


Preparation of couscous with meat and dates:

To prepare the couscous recipe with meat and dates:


Dip the tomatoes in boiling water for 3 minutes, then peel them. Arrange them in progressively in a bowl and mash with a fork.

Peel and chop the onion. Peel the potatoes and cut them into quarters lengthwise.

Prepare the couscous according to the instructions of the cooking lesson at the bottom of the recipe.

Cut the meat into cubes and fry a few minutes in a pan with oil and onion.

Add the spices and the tomatoes, salt and pepper. Mix and moisten with 1.5 l of water and cook covered over medium heat for 2 hours.

Fifteen minutes before the end of cooking the meat, add the potatoes. Cut two dates using a knife in the longitudinal direction. Pit them. Book 200 g for decoration. Spend the rest in a blender with a glass of water. Stir the sauce after cooking. Let simmer 5 minutes, then remove from heat.

Put the couscous in a large domed dish. Garnish with small pieces of meat and garnish with potatoes and half dates.

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Apple Chicken Couscous

Apple Chicken Couscous


 Recipe suggested by: Narjiss78
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 30 min
 Cooking time: 1 h 00 min
 Difficulty: Easy
 Price: reasonable




 
Ingredients:

for the couscous:
700g couscous fine
200 g raisins
6 tbsp. tablespoons oil
4 tbsp. tablespoons of acacia honey
25 g butter
salt
For the filling:
4 chicken thighs
4 pippin apples 1 tbsp. coffee liquid honey
1 onion 1 tbsp. Coffee turmeric
100 g butter + salt, pepper
1 tablespoon. tablespoon of caster sugar
1 tablespoon. coffee coriander
1 tablespoon. coffee cinnamon


Preparing couscous chicken with apples:

To prepare the couscous recipe chicken apple:


Prepare the couscous according to the instructions of the cooking lesson at the bottom of the page. Rinse raisins and mix the couscous before the second steaming. The end of cooking, add the honey acacia semolina and stir At length with your hands.

Peel the onion and chop it. 5o g Heat butter in a pan, add the chicken thighs and let them brown. Add the onion and cook over medium heat until onion blondisse, stirring occasionally. Lift with spices, salt, sugar, and pour 1.5 liters of water. Cover and simmer for 45 minutes.

Peel the apples and cut them into slices about 2 cm. Heat the remaining butter in a skillet. Put the apples to cook for 10 minutes over medium heat until browned on each side. Pepper slightly.

Serve couscous drizzled with sauce. Decorate with chicken thighs and potatoes, which you will leave the liquid honey.

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Couscous with Fennel

Couscous with Fennel


  Recipe suggested by: Choukria
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 25 min
  Cooking Time: 0 h 35 min
  Difficulty: Easy
  Price: reasonable


 
Ingredients:

for the couscous:
700 g of fine couscous
6 tbsp. tablespoons oil
25 g butter
salt
For the filling:
3 small fennel
2 potatoes
400 g peeled tomatoes canned
2 onions
3 cloves of garlic
1/2 tbsp. Coffee ground ginger
1 tablespoon. coffee ras el hanout
1/2 tbsp. with cumin
6 tbsp. tablespoons of olive oil, salt


Preparation of fennel couscous:

To prepare the couscous with fennel recipe:


Prepare the couscous according to the instructions at the bottom of the page (couscous cooking lesson).

Clean the fennel bulbs and cut into strips. Peel and crush the garlic cloves. Peel and finely chop the onions.

Heat the olive oil in a pan and fry,
low heat, fennel, garlic and onions. Stir from time to time. Add the tomatoes after being crushed with a fork. Lift with spices. Salt.

Peel the potatoes. Wash them, dry them carefully and cut into large cubes. Add them to the mixture, then moisten with 1.5 L of water. Cover and simmer for 30 minutes over medium heat.

Serve in a large bowl. Sprinkle generously with sauce semolina. Let absorb a few minutes. Arrange the vegetables in the center of the dish.

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Berber couscous with dried vegetables

Berber couscous with dried vegetables


 Recipe suggested by: Choukria
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 25 min
 Cooking Time: 0 h 35 min
 Difficulty: Easy
 Price: reasonable




 
Ingredients:

for the couscous:
600 g couscous fine
6 tbsp. tablespoons of olive oil
salt
for garnish couscous:
250 g split peas
250 g fresh white beans
2 onions
1 cube of chicken broth
1 tablespoon. tomato soup
2 tbsp. tablespoons of olive oil
salt and freshly ground black pepper


Berber couscous preparation pulses:

To prepare the couscous recipe Berber pulses:


Prepare the couscous according to the instructions at the bottom of the page. Replace ordinary oil by olive oil and remove the butter.

Peel the onions and cut them into small cubes. Fry in a pan with olive oil.

Add the bouillon cube and the double tomato concentrate. Salt and pepper, then moisten with 1.5 L of water. Mix well and add the beans and peas. Cook over medium heat for 40 minutes. Add water if necessary.

Introduce the couscous in a large bowl, separate the sauce and vegetables. Arrange vegetables on couscous. Serve the broth in a separate bowl.






Note

We find this couscous in the picturesque towns Berber. Pulses and semolina practices to conserve, constitute the bulk of the diet in the southern Maghreb. If the beans are not in season, replace them with white beans that you will soak overnight.

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spring couscous

spring couscous


  Recipe suggested by: BGDC
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 25 min
  Cooking Time: 0 h 30 min
  Difficulty: Easy
  Price: reasonable




 
Ingredients:

for the couscous:
700g couscous fine
6 tbsp. tablespoons oil
salt
For the filling:
250g green beans
750 g fresh peas
2 medium zucchini
salt


Preparing couscous spring:

To prepare the couscous recipe spring:


Prepare the couscous according to the instructions for the preparation of couscous in the bottom of the recipe. Remove butter after cooking.

Effilez and wash beans, cut them in half and put them in boiling salted water. Cook 25 minutes.

Meanwhile, shuck peas, wash them and let them steam for 30 minutes. Halfway through cooking, add the zucchini quartered after being washed and wiped.

Stir in your peas meal hot. Sprinkle with olive oil and mix gently Using a wooden spoon.

Serve in a large dish. Decorate the couscous alternating pieces of zucchini and green beans.

Vegetarian couscous with vegetables

Vegetarian couscous with vegetables


  Recipe suggested by: BGDC
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 25 min
  Cooking Time: 0 h 30 min
  Difficulty: Easy
  Price: reasonable



 
Ingredients:

for the couscous:
350g couscous fine
4cuill. tablespoons oil
salt
For the filling:
150g green beans
200g peas éccossées
1 fennel
1courgette average
salt


Preparation of vegetarian couscous with vegetables:

To prepare vegetarian couscous recipe with green vegetables:


To prepare the couscous recipe spring:

Prepare the couscous according to the instructions for the preparation of couscous in the bottom of the recipe. Remove butter after cooking.

Effilez and wash beans, cut them in half and put them in boiling salted water. Cook 25 minutes.

Cut the fennel into quarters, then cut into thin strips.
Cook the peas to steam for 30 minutes. Halfway through cooking, add the zucchini, cut into four after being washed and dried as well as strips of fennel.

Stir in your peas meal hot. Sprinkle with olive oil and mix gently Using a wooden spoon.

Serve in a large dish. Decorate the couscous alternating pieces of zucchini, fennel and green beans.



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