AUTHENTIC TUNISIAN COUSCOUS AU POULET
In order to make authentic couscous, you have to use the right cooking pot, a "couscousiere". The "stew" portion is cooked in the large pot base and the couscous is cooked in the steam of the stew sitting atop on a fitted steamer.
Provided by TGharbi
Categories Chicken Breast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Pour couscous in large bowl and cover with water. Water will be absorbed. Set aside.
- In the pot part of the couscousiere, pour a generous amount of olive oil, maybe 1/2 inches deep, and the chopped onion. Add a little salt and sauté until onion is translucent. Add the chicken, with more salt, and brown until not pink but not overcooked. If the temperature gets too hot, add warm water to cover and continue to cook. Now add your dry spices including about 1/2 teaspoons salt and generous sprinkling of pepper. Before adding the saffron, dilute in hot water. Mix thoroughly and bring to a covered boil. Add all of tomato paste and mix thoroughly, then adding carrots, turnip and green peppers. Mix thoroughly, adding enough water to cover vegetables.
- Go back to your couscous and add about a 1/2 cup of water to wet more.
- Last, add your potatoes and give the stew a good stir making sure nothing is stuck to the bottom of the pot.
- Place the "steamer" part of the couscousiere atop the stew pot. Pour your wetted couscous; don't worry--it won't fall through the holes! Spread evenly. I like to make a little opening so steam can escape through a hole or two. Now put the lid on the top and turn down the heat to a simmer. Note: when stirring occasionally, have a plate ready to put the steamer part on while you stir the stew. Be sure to wear oven mitts because the steam can easily burn.
- By the time you put the top on, it takes about 20-30 minutes to cook. Your couscous will become very fluffy. If it looks too dry, pour some hot water over. Make sure your carrots are done before turning off, but be sure to turn off before your potatoes turn to mush. Just before removing, add your harissa and drained chick peas and mix thoroughly. (Some people ladle out some broth and add more harissa as an optional topping for those who like it extra hot!).
- Taste test for salt at the end. It should be slightly on the salty side to compensate for the bland couscous.
- Remove the couscous and pour into a large bowl. Stick a fork in your butter stick and coat thoroughly. The ladle out some broth and coat thoroughly for very wet consistency.
- Option #1 Place couscous in large bowl or platter and make a well in the center for a mixture of chicken and vegetables.
- Option #2 Mix chicken pieces and vegetables throughout the couscous.
- Option #3 Place the couscous and stew portions in a separate bowls for assembly at the table.
- Because of the amount of water you need to cover everything, you'll no doubt end up with more broth than needed. Once cool, freeze in freezer bags and it makes an ideal sauce for a quick pasta meal (just be sure to coat with butter first; it's a crucial step to make the sauce stick).
- Couscous is an extremely versatile dish inasmuch as it can be made with beef, lamb, fish or even spicy sausage (merguez) or even a combination!
- Note: if time is a factor, the stew portion can be made ahead of time and then simply reheated to add the couscous steamer on top.
Nutrition Facts : Calories 805.1, Fat 35.7, SaturatedFat 10.2, Cholesterol 82.2, Sodium 564.5, Carbohydrate 89.2, Fiber 10.8, Sugar 12.2, Protein 33.8
TUNISIAN ORANGE CHICKEN WITH COUSCOUS
Tunisia, which is on the Mediterranean cost of northern Africa, is known for this wonderful spicy chicken stew served on mounds of light and fluffy couscous. If you want to add more flavor to your couscous, you can use chicken or beef broth in place of the water, add some curry powder and a handful of raisins or dried currants when stirring the couscous into the water, or toss hot couscous with sauteed onion, garlic, and red pepper.2 T. safflower oil
Provided by JackieOhNo
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch oven or large deep skillet over medium-high heat, heat oil until hot. Add chicken pieces a few at a time, being careful not to crowd them. Cook on all sides until well browned. Transfer chicken to a platter. Repeat until all chicken is browned.
- Discard all but 2 T. drippings from Dutch oven. To hot drippings remaining in Dutch oven, add onion, celery, and garlic; saute over medium-high heat until tender, about 5 minutes. Stir in flour, sugar, cumin, paprika, salt, black pepper and cayenne pepper until blended.
- Add chopped tomato, then gradually stir in orange juice. Increase heat to high; bring mixture to boiling, stirring constantly. Return chicken pieces to Dutch oven. Reduce heat to low; simmer covered until chicken is tender, about 30 minutes, turning chicken once.
- Add orange slices and olives to chicken. Simmer uncovered 5 minutes longer.
- Meanwhile, prepare couscous. In a small saucepan over high heat, bring water, butter and salt to boiling. Stir in couscous; cover. Remove from heat and let stand 5 minutes.
- With spoon, remove and discard any fat that has accumulated on the surface of the orange sauce. Uncover couscous and fluff with a fork. Transfer couscous to a large serving platter, making a well in the center.
- Transfer chicken onto couscous, arranging in a decorative way. Spoon sauce remaining in Dutch oven over the chicken pieces. Garnish with sprigs of crisp watercress and orange slices.
Nutrition Facts : Calories 819.6, Fat 43.6, SaturatedFat 14, Cholesterol 175.7, Sodium 1243, Carbohydrate 60.4, Fiber 6.5, Sugar 15.1, Protein 46.1
25-MINUTE TUNISIAN VEGETABLE COUSCOUS
A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!
Provided by girlandagun
Categories World Cuisine Recipes African
Time 25m
Yield 6
Number Of Ingredients 20
Steps:
- Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
- Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
- Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 72.1 g, Cholesterol 0.7 mg, Fat 4.9 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 0.7 g, Sodium 698.6 mg, Sugar 5.1 g
TUNISIAN CHICKEN COUSCOUS
Traditional Tunisian couscous, lots of flavour, really, easy and filling to make and once you've eaten this version you won't view couscous the same way again! Delicious!!
Provided by heatherckmiles
Time 1h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- In a little olive oil fry the sliced onion and chopped garlic for 2 minutes until slightly softened. Add tomatoe puree, spices and harissa and coat the onions in the spicey mixture and add the chicken pieces and stir to cover chicken and cook for a further two minutes beiung careful not too burn the spice mixture. Add a little water if neccessary and mix again.
- Add the passata, chicken stock cube, potato and more water and mix well again.
- Place the dried couscous into a large bowl and sprinkle with a tablespoon of water and work through the couscous - this is absored easily. You are making sure you seperate the couscous grains. Then do the same with a dessetspoon of good olive oil - making sure you work it through the couscous with your fingers, seperating the grains and getting rid of any clumps. You can do this with a fork if you wish. Place the grains into the colander or steamer section that sits on top of the cooking saucapan tightly.
- Add the rest of the water to the stew so all the ingreditants are well covered - it will look very wet but trust me. Add the drained chickpea and peas (carrot if you fancy it) and optional whole green chillies, and give the pan a good stir so its all evenly distributed throughout the pan. and allow to simmer.
- Clamp the colander/steamer with the couscous on top of the saucepan so the couscous steams as the stew cooks. Making sure the heat isnt too high.
- After 15 minutes lift the steamer off and stir the stew making sure nothing is caught on the bottom of the pan - add more water if neccessary. Fork through the couscous grains so its not clumping and place back on the stove for a further 30 mins. You can repeat as above checking when the chicken is ready. Once the meats cooked through turn off the heat and remove the couscous emptying into a very large bowl. Fluff through with a fork. Then rest the now empty colander on top of the couscous and drain the lovely tomato rich stews cooking liquid all over the steamed couscous until the couscous is covered. Place the now drained chicken and veg back over the saucepan and using a metal spoon fold the couscous into the cooking liquid and then leave to stand for 5 minutes at which point all the cooking liquid will have been absorbed. If its looking a little dry add some more of the liquid and stir it through. The couscous' consistancy shouldnt be sloppy or wet but moist and fluffy. To Serve place couscous in a large serving dish and smooth down and then add the chicken and vegetables on top.
More about "tunisian chicken couscous recipes"
TUNISIAN TAGINE (W/ CHICKEN OR CHICKPEAS) COUSCOUS & …
From feastingathome.com
4.8/5 (26)Total Time 50 minsCategory MainCalories 499 per serving
- In a large heavy-bottom, ovenproof skillet or dutch oven heat to the oil. Cut chicken into bigger bite-sized pieces, 1-2 inches, and generously salt and pepper and sprinkle with chili powder (If using chickpeas, see notes). Sear chicken 5 minutes on each side, turning the heat down to medium if necessary until it’s golden brown. While chicken is searing, prep the veggies.
- Slice the carrots at diagonal ⅓ inch thick. Slice the onions into rings ⅓ inch think, then cut into half-moons. Rough chop the garlic, and finely mince the ginger. Chop the apricots.
- When Chicken is golden, remove it from the pan, and set it aside on a plate (it will finish cooking in the oven). Add the onions and carrots to the same pan (adding a tad more oil if need be) and cook over medium-high heat for 3-4 minutes, stirring very often. Turn heat to medium and cook for just a few more minutes until onions become tender. Add the garlic and ginger, sauté for 2 minutes. Add the spices, and sauté for one minute to bring out their flavor. Add the salt, sugar, undrained tomatoes, dried apricots and water. Bring to a simmer and stir a bit. Once it’s simmering, stir in the couscous. Nestle in the chicken cover and place in the oven for 15 minutes.
TUNISIAN COUSCOUS - TRADITIONAL TUNISIAN RECIPE | 196 …
From 196flavors.com
5/5 (4)Category Main CourseAuthor Mike BenayounTotal Time 2 hrs
- Add the lamb meat and mix well so that the pieces are covered with the sauce. Cook for 5 minutes stirring regularly.
RECIPE FOR TUNISIAN COUSCOUS - MOSAIC NORTH AFRICA
From mosaicnorthafrica.com
Estimated Reading Time 2 mins
COMMUNITY RECIPE: MOROCCAN AND TUNISIAN COUSCOUS
From sortedfood.com
TUNISIAN COUSCOUS | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
TUNISIAN CHICKEN COUSCOUS WITH GREEN HARISSA - JUST …
From justbarechicken.com
TUNISIAN-SPICED TURKEY & GARLIC COUSCOUS & HARISSA GRAVY ...
From myrecipes.com
Servings 12Calories 521 per serving
- To prepare turkey, place first 3 ingredients in a small skillet, and cook over medium-low heat 2 minutes or until toasted and fragrant, shaking pan frequently. Place peppercorn mixture in a spice or coffee grinder; process until finely ground. Place mixture in a small bowl. Stir in 1 tablespoon oil, cinnamon, 1 teaspoon salt, and nutmeg to form a paste.
- Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub spice paste under loosened skin, and rub over breast and drumsticks. Lift wing tips up and over back; tuck under turkey.
- Place turkey, breast side down, on the rack of a broiler pan or roasting pan coated with cooking spray. Pour 2 cans broth into shallow roasting pan; place rack in pan. Bake at 400° for 45 minutes. Carefully turn turkey over (breast side up); bake turkey an additional 1 hour and 15 minutes or until a thermometer inserted in thigh registers 180°. Let stand 10 minutes.
THE 48 MOST POPULAR AND AUTHENTIC TUNISIAN RECIPES | 196 ...
From 196flavors.com
Reviews 2Published 2020-11-12Author Mike Benayoun
- Ajlouk Qura’a (Zucchini Ajlouk) Ajlouk Qura'a (zucchini ajlouk) is a salad made from cooked zucchini that are mashed along with some wonderful Tunisian spice mix, harissa, peppers, garlic and olive oil.
- Banatages. Banatages are delicious meat-filled fried potato croquettes that are originally from Tunisia. They can be served as an appetizer,. drizzled with lemon juice, or as a main course with a salad.
- Beid Hamine. Beid hamine is a tradition of Sephardic Jewish cuisine. They are long simmered eggs found in Egypt, North Africa and Spain. Check out this recipe.
- Brick à l’Oeuf (Egg Brick) A brick à l'oeuf (egg brick) is a traditional Tunisian recipe prepared with a sheet of brick dough, fried in oil after it has been filled with an egg, and optionally with tuna, harissa and capers.
- Foul Mdammes. Ful medames are a vegan breakfast from Egypt and the Middle East, also popular in North Africa, made with fava beans, lemon juice, garlic, olive oil and cumin.
- Fricassé. Fricassé is a delicious small savory fried brioche of Tunisian origin, that is filled with potato, harissa, tuna, black olives, hard-boiled egg and slata mechouia.
- Lablabi. Lablabi (or lablebi) is a Tunisian soup, traditionally eaten for breakfast, that consists of chickpeas in a flavored thin soup, served over pieces of stale bread.
- Maaqouda. Maaqouda is a potato fritter recipe that is popular throughout North Africa. It is especially prepared during the Ramadan period. Check out this recipe.
- Minina. Minina is a delicious thick chicken omelette that is one of the greatest classic recipes of Tunisian and North African Jewish cuisine. Check out this recipe.
- Salade Cuite (Taktouka) Taktouka is a zesty Moroccan salad that perfectly balances the smokiness of roasted peppers with the sweetness of tomatoes. Check out this recipe.
TUNISIA'S NATIONAL DISH: COUSCOUS - CARTHAGE MAGAZINE
From carthagemagazine.com
Reviews 1Estimated Reading Time 5 mins
TUNISIAN CHICKEN COUSCOUS RECIPE - SPRY LIVING
From spryliving.com
Estimated Reading Time 5 mins
13 DELIGHTFUL TUNISIAN FOODS & DISHES YOU NEED TO TRY ...
TUNISIAN CUISINE: A HARISSA VEGETABLE COUSCOUS RECIPE
From outpostmagazine.com
Estimated Reading Time 3 mins
TUNISIAN TAGINE (W/ CHICKEN OR CHICKPEAS) COUSCOUS & GREEN ...
From pinterest.ca
4.8/5 (26)Total Time 50 minsServings 4
TUNISIAN-STYLE COUSCOUS RECIPE - COOKITSIMPLY.COM
From cookitsimply.com
Cuisine JewishCalories 294 per servingServings 8
TUNISIAN COUSCOUS WITH VEGETABLES - NOUR ZIBDEH
From nourzibdeh.com
Estimated Reading Time 2 mins
TUNISIAN COUSCOUS RECIPE - WALEG.COM
From waleg.com
Estimated Reading Time 1 min
TUNISIAN-STYLE COUSCOUS WITH FISH - RICARDO CUISINE
From ricardocuisine.com
5/5 (71)Total Time 40 minsCategory Main DishesCalories 579 per serving
TUNISIAN COUSCOUS WITH BEEF - ALL INFORMATION ABOUT ...
From therecipes.info
TUNISIAN VEGETABLE COUSCOUS | GM DIET VEGETARIAN RECIPES
From gmdietworks.com
TUNISIAN COUSCOUS CHICKEN - BIGOVEN.COM
From bigoven.com
TUNISIAN COUSCOUS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TUNISIAN COUSCOUS RECIPE - FOOD NEWS
From foodnewsnews.com
TUNISIAN CHICKEN COUSCOUS RECIPE
From crecipe.com
COUSCOUS IS TUNISIAN UNOFFICIAL NATIONAL DISH. BUT IT'S ...
From pinterest.ca
TUNISIAN CHICKEN COUSCOUS WITH GREEN HARISSA - JUST BARE FOODS
From justbarefoods.com
TUNISIAN RECIPES ADD BOLD FLAVORS TO YOUR MEDITERRANEAN ...
From allrecipes.com
TUNISIAN COUSCOUS - CHRISTOPHER KIMBALL’S MILK STREET
From 177milkstreet.com
TUNISIAN CHICKEN STEW - SOLERANY.COM
From solerany.com
TUNISIAN COUSCOUS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TUNISIAN CHICKEN RECIPES
From tfrecipes.com
TUNISIAN COUSCOUS RECIPE WITH CHICKEN- TFRECIPES
From tfrecipes.com
TUNISIAN CHICKEN COUSCOUS
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love