Couscous with 11 DelightsTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:192.1 kcal
Proteins:9.7 g
Fats:7 g
Carbohydrate:22.9 g
Fibers:2.6 g
Sugar:1.8 g
Cholesterol:24.4 mg
Sodium:44.4 mg
Calcium:33.4 mg
Energy:2445 kcal
Proteins:123.7 g
Fats:88.8 g
Carbohydrate:291.6 g
Fibers:33.1 g
Sugar:22.9 g
Cholesterol:310.5 mg
Sodium:565.2 mg
Calcium:424.6 mg
SIMILAR RECIPES
Bidawi Couscous with Seven Vegetables
Polenta - Basic recipe
Couscous with Mediterranean Flavors and Fish
Couscous with Middle Eastern Flavors, Lentils and Chick Peas
Tropical Couscous with Dried Fruits and Duck Breast
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
chicken, cut into pieces
4
merguez / toulouse sausage sausages
250
ml
chickpeas
from a can, or soaked overnight
1
onion
4
carrots
4
zucchini
1/2
white turnip
1
sweet pepper
1
clove of garlic
1
leek
125
ml
raisins
60
ml
olive oil
1000
g
semolina
60
ml
butter
salt, pepper, cinnamon
1.25
ml
harissa (hot red chili sauce)
METHOD
Preparing the couscous using pre-cooked couscous
- spread the couscous out on a large plate; add 500 ml (2 cups) water mixed with a good pinch of salt and a spoonful of oil;
- rub the couscous between the palms of your hands to moisten the grains;
- cover and let sit for 20 minutes while the grains swell;
- line a strainer with cheesecloth; pour the couscous into the strainer, rubbing it between your hands and letting it fall in order to separate the grains.
- sauté the chicken and onion in a Dutch oven with a pinch of salt, pepper and cinnamon, in 3 tbsp. oil until nicely browned;
- cover the chicken with water; add the chick peas; bring to a boil; reduce the heat and simmer for 30 minutes;
- soak the raisins in a ladleful of chicken stock in a small bowl;
- cut all the vegetables into small cubes; place in a strainer and cook for 15 minutes over the steam from the chicken, covered; remove and keep hot;
- place the strainer containing the couscous over the pot without letting the bottom touch the cooking liquid; close tightly (place a damp cloth if necessary between the pot and its cover) and steam for 20 minutes over the chicken;
- meanwhile, cook the sausages on a grill or in a skillet;
- use a fork to fluff up the couscous; place it on a large heated platter;
- place the chicken pieces and sausages all around it with the vegetables in the center, or according to your whim;
- add the plumped raisins;
- thin a little harissa in some hot water; bring to the table along with the couscous; each guest can spice his dish to taste, or you can sprinkle some of the liquid over the dish;
- serve the cooking liquid on the side.
CHEF'S NOTES
This is a simplified version for people who don't have a couscous maker. You can modify the number or variety of vegetables depending on your preference and the season.
To make it simpler yet, prepare it like a pot-au-feu, cooking the chicken for 30 minutes and then simply adding the vegetables for the last 30 minutes. The couscous should also cook in the steam from the broth to make it more flavorful than cooking with water. Some cooks add some butter at the last step when fluffing the couscous with a fork.
