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
CHICKEN POULET
Make and share this Chicken Poulet recipe from Food.com.
Provided by fognozzle2030
Time 9h50m
Yield 1 Pan, 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt stick of margarine in cup of water by heating in the microwave. Place stuffing mix in bowl. Pour water and margarine over and stir. Add 2 eggs and chicken broth, stir.
- In separate bowl, combine shredded chicken, mayo, and onions. Stir well.
- Place ½ of stuffing mix in bottom of a 9x13 pan. Top with all of chicken mixture. Dash salt over chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours.
- Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.
Nutrition Facts : Calories 1075.1, Fat 54.7, SaturatedFat 17.7, Cholesterol 271.7, Sodium 3082.5, Carbohydrate 96.3, Fiber 3.8, Sugar 11.3, Protein 47
NOUILLES AU POULET
Make and share this Nouilles Au Poulet recipe from Food.com.
Provided by Annie 007
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- boil pasta.
- on the fire, mix cream, egg and salt.
- add cloves and butter,.
- put on the pasta.
- cook in the oven for 20 mn.
Nutrition Facts : Calories 2053, Fat 188.9, SaturatedFat 116.9, Cholesterol 715.6, Sodium 1024.9, Carbohydrate 75.2, Fiber 0.2, Sugar 0.4, Protein 21.4
TUNISIAN COUSCOUS
Make and share this Tunisian Couscous recipe from Food.com.
Provided by me2006
Categories Grains
Time 1h50m
Yield 4 cups, 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion and olive oil in a saucepan over medium heat.
- Add tomato paste, chickpeas, and 1 cup of water, and allow to boil for 15 minutes.
- Cut vegetables, place them into pot, add 4 1/4 cup of water, and bring to a boil. Allow to cook for 30-45 minutes, or until veggies are cooked.
- To prepare couscous, place it into a colander or sifter, replacing about 1 cup water with tomato sauce. (NOTE: I used couscous that only needed to sit in hot water for 5 minutes to cook. When doing so, I used 1 cup water and 1 cup of the sauce).
- Place couscous in a large bowl, pour some of the sauce over it, and arrange vegetables on top.
Nutrition Facts : Calories 873.4, Fat 12.3, SaturatedFat 1.7, Sodium 629.3, Carbohydrate 165.2, Fiber 20.8, Sugar 11, Protein 28.1
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