Couscous Recipes

Couscous is a very popular grain in Europe and the Middle East. It has been recognized as the national dish of France. As per tradition, it is supposed to be served under the meat. It is combined with many other ingredients to create several interesting dishes. Sometimes, it is eaten plain or even served as a dessert. Ready varieties are also available in the market, which are very easy to use for cooking at home. Let's take a quick look at some delicious recipes compiled below.

Ingredients

• Chicken, 3 lbs. (cut into serving pieces)
• Salt and Pepper, to taste
• Cooking Oil, 2 tbsp.
• Ground Allspice, 1 tsp.
• Defatted Chicken Broth / Vegetable Stock, 2 cups (divided)
• Dry White Wine, ¼ cup
• Onion, 1 (sliced)
• Large Carrot, 1 (diced)
• Garlic Cloves, 3 (minced)

• Cumin, 1 tsp. (ground)
• Zucchini, 2 (diced)
• Tomato Paste, 3 tbsp.
• Fresh Cilantro, 4 tbsp. (chopped)
• Butter, 1 tbsp.

• Harissa / Liquid Pepper Sauce
• Quick-cooking Couscous, 1½ cups
• Dried Red Chili Flakes, ½ tsp.
• Cooked Garbanzos (chickpeas), 15 oz. (rinsed and drained)
• Whole Plum Tomatoes, 28 oz. (peeled, drained, and chopped)

Preparation
Season the chicken with some salt and pepper. Meanwhile, heat some oil in a large casserole and lightly brown the chicken in it. Remove it from the casserole and let it rest for some time. Place carrot, onion, and garlic in the same casserole and cook till they soften. Now, add the tomatoes, allspice, and cumin.

Cook for another 5 minutes while stirring continuously. Next, add the wine with ½ cup chicken broth, along with the red chili flakes. Place the chicken back in the casserole and cook for 15 minutes. Add the zucchini and let it simmer for another 20 minutes.

Now, add garbanzos, tomato paste, and fresh cilantro. Let it heat thoroughly. Meanwhile, bring the remainder portion of the chicken broth to a boil. Add the couscous and cover it.

Remove the preparation from heat and let it rest for 5 minutes. Then, with the help of a fork, fluff up the couscous and place the dish on a serving plate. Then, place the chicken and vegetables around it. Pour a generous helping of the sauce. Use some cilantro as garnish. The pepper sauce can be sprinkled at the time of service.

Ingredients

• Chicken Broth, 1 cup
• Cherries, ½ cup (dried)
• Carrot, ½ cup (chopped)
• Uncooked Couscous, ¾ cup
• Olive Oil, 1 tbsp.

• Dijon Mustard, 1 tbsp.
• Green Onions, ¼ cup (sliced)
• Pine Nuts, ¼ cup (toasted)
• Salt and Pepper, to taste
• Cucumber, ½ cup (chopped and unpeeled)
• Balsamic Vinegar, 3 tbsp.

Preparation
Take a large saucepan and bring the chicken broth to a boil. Then, stir in the couscous and cover the pan. Remove it from heat after some time and let it rest for 5 minutes. Use a fork to fluff it up and then let it cool down. Take a bowl and combine the carrot, cucumber, onion, pine nuts, and cherries together. Once done, take a jar and combine the remaining ingredients in it. Shake the jar. Then pour the contents over the salad and toss well. Serve immediately.