Chicken and Beef Couscous with Vegetables

Difficulty: difficulty leveldifficulty leveldifficulty level

Preparation time: clock 2h30min.

The other day, I invited our friend Etienne to have some homemade Couscous. It’s not particularly fancy or anything but I like to prepare couscous when I invite people because everybody usually likes it, and since it’s so long to prepare, it is pretty much the same to prepare for 2 persons than for 5 (and you can keep the leftovers for the next day). Moreover, dishes like couscous that are long to prepare are unusual because nobody wants to spend 3 hours cooking nowadays. The secret is that it takes actually only about 30 minutes to cut the vegetables. The rest is basically waiting for the meal to cook itself. So well, what I am trying to say, is that we don’t eat couscous everyday so better enjoy it! Now let’s see if the lucky guests liked it?!

Chicken and Beef Couscous with Vegetables

Ingredients

  • 2 cups of dry couscous
  • 1/2 cup of raisin
  • half a chicken cut into pieces
  • 500g (17oz) of tender beef meat
  • 500g (17oz) of tomato sauce
  • 1 chicken broth cube
  • 4 large carrots, peeled, quartered lengthwise then crosswise
  • 3 medium zucchini, quartered lengthwise then crosswise
  • 1 turnip, quartered lengthwise then crosswise
  • 1/2 cabbage cut into small pieces
  • 2 onions cut into small pieces
  • 1 branch of celery cut into small pieces
  • 1 chickpeas can
  • 1 red beans can
  • salt, pepper and “harissa” or hot red sauce

Instructions

  1. Heat in a big saucepan the tomato sauce, adding the same amount of water (measure the water with the tomato sauce can). Add the chicken broth cube. Season with salt and pepper.
  2. Cut all the vegetables into small pieces (keep the chickpeas and red beans aside). When the tomato sauce reduced to about 75%, add the vegetables and the chicken and beef meat in the sauce and let cook until it reduced to 50%.
  3. About 10 minutes before serving, add the chickpeas and beans to the tomato sauce. Prepare the couscous by adding 2 1/2 cups of boiling water to the dry couscous in a bowl. Add the raisin to the couscous when it’s ready.
  4. Prepare the harissa sauce by mixing a cup of the tomato sauce with a small knob of harissa in a small dish. Serve the couscous and the sauce separately. You can also separate the meat from the sauce.

PS: Although I set the level to difficult, the recipe is pretty easy, but it is long and fastidious to cut all the vegetables and let reduce the sauce. To save time, you can limit the number and variety of vegetables!

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