Recipe: Appetizing Couscous with Veggies & Chicken

Couscous with Veggies & Chicken. Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Fluff with a fork when done.

Pour the boiling stock over the top. The couscous will absorb the hot water as it sits. Once the couscous has absorbed all the broth, fluff it with a fork. You can cook Couscous with Veggies & Chicken using 0 ingredients and 10 steps. Here is how you cook that.

Ingredients of Couscous with Veggies & Chicken

Couscous is a light and fluffy grain once cooked. It is perfect for mixing with vegetables, herbs, meat, or even nuts and so delicious. This recipe uses a combination of butternut, red pepper,. But don't be misled by the number seven in the dish's name; more or fewer vegetables may end up in a particular cook's version of couscous with seven vegetables.

Couscous with Veggies & Chicken step by step

1. Pour the couscous into a wide bowl and prepare by: 1. Adding salt, turmeric and olive oil and mix 2. Adding 3 cups boiling water, stirring carefully and wrapping with cling film 3. Wait 2-3 minutes then uncovering the bowl and stiring the couscous with a fork to get a sandy texture.
2. Cut onion to 4 and stir fry in canola oil.
3. Add chicken drumsticks and fry.
4. Chop celery and add.
5. Cover 3/4 of the pot with boiling water, close the lead and cook while cutting the vegetables.
6. Cut all veggies to big pieces and add to the soup.
7. Add chickpeas.
8. Cook (pot covered) on medium flame for 1+ hr.
9. Taste and add liquids and/or spices if needed.
10. Serve on a plate when the couscous is the base and the chicken, veggies and soup are on top.

Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture to couscous and toss to evenly coat (while seasoning with a little more salt to taste as desired). Add zucchini, yellow summer squash, asparagus, and green onion. Once couscous is done, transfer couscous to large bowl and fluff with a fork. Pearl Couscous and Roasted Delicata Squash Sald with Kale and Pomegranate "A vibrant, yet sturdy, pearl couscous and roasted delicata squash salad, tossed with tender kale, pomegranate arils, pepitas, and crumbled goat cheese, that's perfect as autumnal side dish or a versatile meal prep lunch." In a large saucepan or pot, add the olive oil and bring to medium heat. (oil-free directions in notes section below). Reduce heat to medium-low and cover.

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