RCI-RC.006.0001.001
Algerian Chicken Couscous
Algerian Chicken Couscous from the Recidemia collection
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- 2 tbsp
- onion ~ chopped1 medium
- 2 cloves
- 1 tsp
- ½ tsp
- 1 cup
- ½ tsp
- tomato ~ diced1 can
- carrots ~ chopped2 medium
- celery ~ chopped2 stalks
- cauliflower ~ chopped1 cup
- red bell pepper ~ chopped1 medium
- turnip ~ chopped1 medium
- 1 cup
- chicken breast ~ strips1 pound
- zucchini ~ dials1 medium
- 1 cup
- whole wheat couscous1 cup
- 3 tbsp
Method
1
Heat olive oil in a large, heavy-bottomed pot or tagine over medium-high heat. Add the chopped onion and garlic, sauté until the onion is softened and translucent, about 3-4 minutes.
2
Stir in the cumin, cinnamon, and cayenne, stirring constantly for 30 seconds to bloom the spices and release their aromatics.
3
Add the chicken breast strips to the pot and cook, turning occasionally, until the chicken is lightly browned on all sides, about 5-6 minutes.
4
Pour in the diced tomato with its juice and the chicken broth, scraping the bottom of the pot to release any browned bits. Stir in the sugar and bring the mixture to a simmer.
2 minutes
5
Add the chopped carrots, celery, turnip, and red bell pepper to the pot. Stir well to combine and return to a simmer.
1 minutes
6
Reduce heat to medium and simmer uncovered for 15 minutes, allowing the vegetables to begin softening and the flavors to meld.
15 minutes
7
Stir in the cauliflower and zucchini dials, ensuring they are submerged in the liquid. Continue simmering for 10-12 minutes until all vegetables are tender.
11 minutes
8
While the stew simmers, prepare the couscous by combining 1 cup whole wheat couscous with 1 cup boiling water in a separate bowl. Cover tightly with plastic wrap or a lid and let it steam for 5 minutes until the liquid is absorbed.
5 minutes
9
Fluff the couscous with a fork to separate the grains, breaking up any clumps.
10
Taste the chicken and vegetable stew and adjust seasoning with additional cumin, cayenne, or salt as needed.
11
Transfer the fluffed couscous to a serving platter or divide among individual bowls. Ladle the chicken and vegetable stew over the top and garnish generously with fresh chopped parsley before serving.