So tasty and healthy, instructed by our nutritionist, here’s a recipe of Chicken couscous with seven vegetables
Practical information
- Total time: 30 min
- Preparation time: 30 min
- Number of people: 4
- Difficulty: Easy
- Cost: Economical
- Type of cooking: Slow cooking
- Type: Flat
- Category: Beverage
- Nutritional criteria: Antioxidant, Rich in fiber, Dairy free, Egg free,
Preparation
- Prepare the couscous: in a large deep dish, mix it with 1 tablespoon of olive oil and wet it with 25 cl of salted water with fine salt. Mix thoroughly, leave
- the couscous absorb all the liquid then “roll” it with your hands (operation easier than it looks: crumble all of the couscous little by little between your palms until it does not remain more lumps). This done, pour the rolled couscous in the upper part of the couscoussier (or a steamer garnished with a layer of muslin) and set aside.
- Brown the chicken in the rest of the oil in the lower part of a couscoussier until it is golden on all sides.
- Remove it from the container and discard all the cooking fat. Return the chicken to the container, add the garlic, peppers, ginger, tomatoes, onions, turnips and carrots.
- Cover with 2 to 3 cm of water, salt, add the spices
- for couscous if necessary, then bring to a simmer and cook for about 1 hour over low heat.
- At the start of cooking the chicken, adjust the upper part of the couscoussier to the lower part where the chicken is cooking.
- Do not cover the container and cook until the steam passes through the couscous. Pour it into the deep dish and mix it quickly with 1/2 glass of cold water.
- Put it back in the couscoussier and continue cooking.
- Meanwhile, the remaining vegetables (zucchini, squash, artichoke or Brussels sprouts or okra) should be added about 15 minutes before the end of cooking.
- Serve the couscous with the chicken
- Recipe by Magali Baudot, dietician-nutritionist /Sanofi Diabetes.
Health tips
Nutritional intake
10 squares of sugar
1 square of fat
