Vibrant Tunisian Couscous
Revel in the aromatic blend of Tunisian Couscous, where tender chicken and vibrant vegetables harmoniously embrace nutty brown couscous.
Ingredients for 4 portions
Instructions
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1
Place a pot on medium heat, pour in ⅓ cup of oil. Add chicken legs, fry until golden, then add diced onion.
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2
Add bay leaves, five-spice powder, turmeric, and tomato sauce to the pot. Cook for 10 minutes.
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3
Pour 2 cups of water into the pot. Add salt and frozen beans. Cover and cook for 20 minutes.
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4
Scoop brown couscous into a bowl, add 1 teaspoon of oil, and mix. Add ½ cup of water and mix.
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5
Add chopped carrots to the pot with the chicken. Cook for 15 minutes.
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6
Place couscous in the upper steamer, cover, and cook for 20 minutes on low-medium heat. Add ⅓ cup of water and mix, cook for 15 more minutes.
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7
To the pot with the chicken, add squash and zucchini. Cook for 10 minutes. Add 1 cup of water and cooked chickpeas. Cover and cook for 5 minutes.
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8
Add butter to the pot and cook for 5 more minutes.
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9
Transfer the cooked couscous to a plate, pour some broth from the chicken and mix.
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10
Add fried peppers and boiled eggs to the cooked chicken. Serve together.
