Couscous With Chicken Recipe

Here’s a professional version of your Couscous with Chicken recipe:

INGREDIENTS:

Chicken and Vegetables:

• 1 kg chicken pieces
• 1 cup chickpeas, soaked overnight
• 1 large carrot, sliced
• 1 large potato, sliced
• 1 large zucchini, sliced
• 100 g cabbage leaves
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 1 hot pepper
• 1 tablespoon tomato paste
• 1 grated tomato
• 1 teaspoon turmeric
• 1 tablespoon mixed spices
• 1 teaspoon black pepper
• 2 teaspoons salt
• 1 tablespoon corn oil
• 2 tablespoons olive oil
• 3 liters water

Couscous:

• 1 kg couscous
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• ½ cup cold water

INSTRUCTIONS:

  Prepare the Couscous:

1. Place the couscous in a large bowl. Add 1 teaspoon of salt and 1 tablespoon of vegetable oil.

2. Moisten the couscous with ½ cup of cold water. Mix well until the ingredients are absorbed. Set aside.

3. After 20 minutes, rub the couscous with your hands to ensure there are no clumps.

  Cook the Chicken and Vegetables:

1. Heat the olive oil in a pot over medium heat. Add the chicken pieces.

2. Add the turmeric and stir with the chicken. Then, add the sliced onion and cook until it softens slightly.

3. After 5 minutes, add the grated tomato and tomato paste. Stir well.

4. Add the mixed spices, 1 teaspoon of salt, black pepper, and turmeric. Stir to combine.

5. Add the soaked chickpeas and pour in the hot water. Stir and cover the pot. Cook for 20 minutes.

  Steam the Couscous:

1. Prepare a steamer pot by filling the bottom layer with water.

2. Place the couscous in the top layer and steam over medium heat for 10 minutes or until cooked.

3. Remove the couscous from the heat and set aside in a bowl.

  Finish Cooking the Vegetables:

1. When the chicken is almost cooked, add the sliced potatoes, zucchini, carrots, cabbage leaves, and bell pepper to the pot.
2. Stir and cook for another 10 minutes.
3. Add the hot pepper and cook until all ingredients are tender.

  Assemble the Dish:

1. Remove the chicken, chickpeas, and vegetables from the broth and set aside.
2. Pour the couscous into a serving dish, spreading it evenly.
3. Arrange the chickpeas around the edges, place the vegetables on top, and then add the chicken pieces.
4. Moisten the couscous with the broth as desired.
5. Serve the remaining broth in a small bowl alongside the couscous.

Tips:

• For a richer flavor, use chicken broth instead of water.
• Customize the stew with your favorite vegetables.
• Serve with harissa, a hot chili sauce, for added spice.

Additional Tips:

• Add a tablespoon of olive oil or butter to the couscous before steaming for extra flavor.
• Cook the chicken longer in the sauce for more tenderness.
• Experiment with other vegetables like peas or lentils.
• Increase the amount of harissa for a spicier dish.

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Enjoy your delicious Moroccan Couscous with Chicken! 🍽️

USDA Guidelines for Safe Chicken Cooking

According to the United States Department of Agriculture (USDA), the minimum oven temperature for cooking chicken is 325 degrees Fahrenheit (162.8 degrees Celsius).

All poultry must reach a safe internal minimum temperature of 165 degrees Fahrenheit (73.9 degrees Celsius).

Be sure to check the internal temperature of the thickest part of the thigh, wing, and breast.

Use a food thermometer to ensure that your food has reached a high enough temperature to destroy foodborne bacteria.

Additional Tips for Safe Chicken Cooking

• Preheat your oven to the recommended temperature before placing the chicken inside.
• Place the chicken on a roasting rack or baking sheet to allow heat to circulate evenly.
• Do not overcrowd the pan, as this can prevent the chicken from cooking evenly.
• Cook the chicken until the internal temperature reaches 165 degrees Fahrenheit (73.9 degrees Celsius).
• Let the chicken rest for 5 minutes before carving to allow the juices to redistribute.

By following these simple guidelines, you can help ensure that your chicken is cooked safely and thoroughly.