Couscous bel Djej Chicken couscous
Steamed semolina under chicken and vegetables in a red harissa broth. The Friday meal.
Serves 5 · 75 min
Per portion
| Calories | 972 kcal |
|---|---|
| Protein | 59.2 g |
| Carbohydrates | 98.6 g |
| Fat | 34.5 g |
| Saturated fat | 7.9 g |
| Sugars | 9.6 g |
| Fibre | 12 g |
| Sodium | 2209.6 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 500 g couscous
- 1 kg, in pieces chicken
- 3 carrots
- 2 potatoes
- 2 courgette
- 200 g, cooked chickpeas
- 1 onion
- 2 mgharfa kbira tomato paste
- 1 mgharfa kbira harissa
- 1 mgharfa kbira tabil
- 4 mgharfa kbira olive oil
Method
- Brown the chicken with the onion in the bottom of the couscoussier.
- Add tomato paste, harissa and tabil, then water to make the broth.
- Steam the couscous over the broth, working it with oil and water between steamings.
- Add the harder vegetables to the broth, then the softer ones, so nothing overcooks.
- Mound the couscous, moisten it well with broth, and arrange chicken and vegetables over it.