Coucous
From quaypocooks 13 years ago
- 2 1/2 hrs to make
- Serves 4
For lunch, I like to make couscous salad and for dinner, I will serve it with soup that has lots of vegetables and either meat or sea food. Both variations taste great!
Ingredients
- 4 pieces chicken (upper thigh is perfect) shopping list
- 2 cups of instant couscous shopping list
- 1 medium white onion sliced shopping list
- 2 stalk of celery shopping list
- 1 medium carrot shopping list
- 1 medium turnip shopping list
- ½ cup green beans (optional) shopping list
- 1 tb kunyit (tumeric powder) shopping list
- 1 cup chopped parsley shopping list
- 1 tb butter shopping list
- ½ ts saffron shopping list
- ½ ts white pepper shopping list
- 3 cubes bullion chicken stock (without msg) shopping list
- water to completely cover the ingredients and about 1 inch above them shopping list
How to make it
- Preparation for Couscous:
- Cook (boil or steam) the couscous, following the instructions on the package. Add butter once it's cooked. Allow to cool. Note: use the broth from the following instead of water.
- Marinate chicken meat:
- Marinate chicken with tumeric powder and salt for at least 2 hours.
- Preparation for Soup:
- Heat work with 1 tb butter, sauté onions, celery, carrots, turnip for about 5 mins. Add water to cover the ingredients and about 1 inch above it. Add saffron, white pepper and chicken stock. Bring to boil. Add chicken thighs and lower heat and simmer till turnip is translucent, carrots are soft, and chicken is cooked through. Add green beans last.
- Serve couscous and soup separately.
People Who Like This Dish 2
- crazeecndn Edmonton, CA
- quaypocooks Petaling Jaya, Malaysia
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