Couscous With Chicken And Vegetables
Najat
Photo by Najat
Looking for a comforting, hearty dish that brings a taste of North Africa right to your kitchen? This chicken and vegetable couscous is the perfect meal for when you want something warm, flavorful, and a little bit special. It’s packed with tender chicken thighs, a colorful mix of veggies, and that incredible ras el hanout spice blend that gives the dish its signature Moroccan flavor. The couscous gets steamed to fluffy perfection – and trust me, it’s worth the extra step! You can mix and match the veggies, and if you’re feeling adventurous, try swapping out the chicken for lamb. Simple ingredients, bold flavors, and a recipe that’ll make you feel like you’ve spent the afternoon in a cozy Moroccan kitchen.
Ingrediënten
PREPARATION
CHICKEN MIXTURE
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Tips
When mixing the couscous with water, olive oil, and salt, make sure to mix it well so each grain absorbs the water. This prevents the couscous from clumping.
Steaming the couscous twice makes it softer. In between steaming, you can fluff the couscous to break up any clumps.
Marinate the chicken thighs with the spice mix (salt, ras el hanout, garlic powder, and cayenne pepper) the night before for extra flavor.
You can also serve the chicken broth separately, allowing everyone to add it to their couscous as desired. This also helps prevent the couscous from becoming too soggy.
Feel free to vary the vegetables, such as using pumpkin cubes, eggplant, or peas, depending on what you have on hand or prefer.
This recipe works well with lamb, adjusting the cooking time based on the type of meat you use.
Adjust the amount of cayenne pepper to your taste or use a milder pepper if you prefer less heat.
Stappenplan
Place the couscous in a deep bowl and add 400 ml water, 15 ml olive oil, and salt. Mix well using your hands. Let the couscous sit for 12 minutes until all the water is absorbed.
Transfer the couscous to the top section of a couscous steamer and cover it with a tea towel to prevent excess moisture. Steam the couscous for 35-40 minutes.
Remove the couscous from the steamer, place it in a deep bowl, and add 100 ml water and 10 ml olive oil. Stir with a spoon until the couscous absorbs the water.
Place the couscous back in the top section of the steamer, cover with the tea towel, and steam for another 15-20 minutes.
Meanwhile, heat 50 ml olive oil in a skillet over medium heat. Add the pieces chicken thighs, salt, ras el hanout, garlic powder, and cayenne pepper. Cook for 2 minutes.
Add the parsley, onion, zucchini, carrot, and bell pepper. Mix well and cook for 1 minute. Then add 550 ml water and bring to a boil. Lower the heat, cover, and simmer for 30 minutes.
Serve the couscous and broth on a plate and place the chicken and vegetables on top.
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