New Menu Couscous Royale :: Tasty Recipes

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Couscous Royale

"Impress your buddies with this classic Middle Eastern dish which can be spiced up or toned down consistent with choice. Great for cold autumn or iciness days. All the prep time is inside the reducing, the relaxation is easy!"

Ingredients :

1 tablespoon olive oil
2 kilos small fowl thighs
12 ounces Merguez or highly spiced Italian sausage
1 tablespoon minced garlic
2 onions, minced
2 carrots, peeled and cut into half of-inch rounds
half stalk celery, reduce into half of inch portions
1 rutabaga, parsnip, or turnip - peeled and cut into 1-inch cubes
half of green bell pepper, reduce into 1/4 inch strips
half red bell pepper, cut into 1/four inch strips
1 (14.Five ounce) can diced tomatoes
1 (15.Five ounce) can garbanzo beans
2 cups bird stock
2 teaspoons chopped sparkling thyme
1 teaspoon turmeric
1 teaspoon cayenne pepper
1/4 teaspoon harissa, or to taste
1 bay leaf
2 zucchini, halved lengthwise and sliced into 1-inch pieces
2 tablespoons more virgin olive oil
2 cups couscous
2 cups chicken stock
1/2 cup undeniable yogurt

Instructions :

Prep : 45M	Cook : 6M	Ready in : 1H30M

Heat olive oil in a big skillet over medium-excessive warmth. Add bird thighs, pores and skin-side down, and sear until golden brown on each facets; set apart. Reduce warmness to medium, add sausage, and prepare dinner sausage till no longer crimson; set aside.
Stir garlic and onions into skillet; cook till onions have softened and grew to become translucent. Stir in the carrots, celery, rutabaga, inexperienced pepper, pink pepper, diced tomatoes, garbanzos, and 2 cups bird stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch portions, and add to skillet together with chook. Cover, and simmer for half-hour till bird is no longer red. When the fowl is done, stir in the zucchini, and cook dinner till smooth, approximately 5 mins.
While the fowl is cooking, mix 2 tablespoons of greater virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of bird inventory to a boil and stir into the couscous, cowl, and hold hot.
Serve chicken stew over the couscous with a dollop of yogurt.

Notes :

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