Moroccan Couscous
This couscous is the perfect meal for a cold, windy day because it is nice and hot. If you want, you can substitute or get rid of any veggies that you can’t find or don’t like.
(Serves 4 – 6 people)
Ingredients
2 lbs bone-in chicken thighs & legs
3 tablespoons olive oil
1 teaspoon salt
3 teaspoons chicken base or 3 chicken bouillon cubes
3 cups of water
3 ounces tomato paste
1 medium onion
1 lb carrots
1 1/2 pounds turnips
1 small acorn squash
1 (15 oz) can of tomato sauce
2 tablespoons Ras el Hanout (spice blend)
2 zucchini
1 (15 oz) can chickpeas (drained)
8 cups cooked couscous
Instructions
Step one: Chop all of the veggies. The onions should be a small dice but the rest of the veggies can be chopped as small or large as you like.
Step two: Salt the chicken pieces (we use thighs and legs because they have so much flavor but you can also use breast if you prefer), add oil and brown on both sides in a pressure cooker’s brown mode. Remove from the cooker onto a plate.
Step three: Brown the onion (scraping the brown bits on the bottom of the cooker from the chicken).
Step four: Add tomato paste to the browned onion.
Step five: Deglaze with mixture of base or bouillon and water, scraping all of the brown bits.
Step six: Add chicken back in and veggies (except the zucchini & chickpeas).
Step seven: Add the Ras el Hanout, then lightly mix.
Step eight: Cook under pressure for 20 minutes.
Step nine: Add the zucchini and chickpeas and cook under pressure for another 10 minutes.
Step ten: Serve with couscous and enjoy!
Thanks to Saffluence Magazine for this comforting recipe!
Comments