Moroccan Couscous

Ingredients

• 90 ml (6 tbsp) olive oil
• 450g (15 oz) chicken breasts, cut into 1 cm x 1 cm dice or 1 can of chickpeas, rinsed and drained
• 1/2 chopped red pepper
• 1/2 chopped green pepper
• 3 green onions chopped
• 375 ml (1 1/2 cups) raw couscous
• 500 ml (2 cups) chicken or vegetable broth
• 125 ml (1/2 cup) raisins
• 125 ml (1/2 cup) sliced ​​almonds
• 60 ml (1/4 cup) chopped fresh mint
• Juice and zest of half a lemon
• 2.5 ml to (1/2 tsp) ground coriander
• 1 pinch of cinnamon
• Salt and pepper to taste

Path to follow

1. In a large, deep skillet with lid, heat 3 Tbsp. oil over medium-high heat and cook chicken, peppers and green onions for 10 minutes. Add salt and pepper to taste. To book. Reduce cooking time to 5 minutes if replacing chicken with chickpeas.
2. In the same skillet, keeping the cooking juices, bring the chicken broth to a boil, add the couscous, cover, remove from the heat and let swell for 3 minutes.
3. Break up the couscous with a fork, add all the ingredients and mix well.
4. Serve hot or cold.

For adventurers

When ready to serve, garnish with:

• Tzaziki sauce (see recipe for chicken burgers)
• Chopped fresh coriander

May 29, 2021 0 comments

15 min

6

13 min

Se congèle trois mois.