Chicken Vegetable Stew With Wholemeal Couscous Food

MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS

Steps:

• Prepare the couscous according to package directions.
• Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
• Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.

TRADITIONAL VEGETABLE STEW FOR COUSCOUS

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the onion and bell pepper in the hot oil until slightly softened, 2 to 3 minutes. Add the leek, carrots, potatoes, pumpkin, zucchinis, and Jerusalem artichoke to the pot; cover the skillet and cook another 10 minutes.
• Stir the water, saffron, and lentils into the vegetable mixture; bring to a boil. Reduce heat to medium low, return cover to the pot, and allow the mixture to simmer until the vegetables are tender, about 30 minutes.
• Add the chickpeas, broad beans, and peas to the stew. Season with the salt and pepper. Cover again and continue cooking until the lentils are mushy, about 15 minutes.

CHICKEN STEW WITH COUSCOUS

Steps:

• Heat oven to 350ºF.
• Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add half the chicken; cook 3 to 4 min. on each side or until evenly browned on both sides. Remove chicken from pan; cover to keep warm. Repeat with remaining chicken. Discard all but 1 Tbsp. drippings from pan.
• Add carrots, tomatoes, dressing, ginger and garlic to reserved drippings in pan; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Top with chicken; cover.
• Bake 25 to 30 min. or until chicken is done (165ºF). Serve with couscous.

CHICKEN VEGETABLE STEW

Steps:

• In a large pot, put the chopped onion, chicken breast meat, carrots and potatoes. Add the salt and turmeric. Dissolve the tomato paste in water and add. If desired, add garlic powder and ground black pepper to season.
• Cook for 1 to 1 1/2 hours on medium low heat. Serve.

CHICKEN & VEGETABLE STEW WITH WHOLEMEAL COUSCOUS

Steps:

• Heat the oil in a pan, cook the chicken for 5-6 mins, then remove with a slotted spoon. Add onion and cook for 2-3 mins before adding the garlic, paprika, saffron, sweetcorn, asparagus, peas and tomatoes. Cook for 2-3 mins more. Return the chicken to the pan, pour in the stock, then cover and simmer for 15 mins.
• Meanwhile, cook the couscous following pack instructions. To serve, fluff the couscous with a fork and divide between 2 bowls before spooning over the stew.

SPICY VEGETABLE COUSCOUS

Steps:

• Heat oil in large skillet over medium-high heat.
• Add onion and garlic to pan, and saute until tender but not brown.
• Add turnip, carrots, tomatoes, salt, cumin, crushed red pepper and chicken broth.
• Turn heat up to high and bring to a boil.
• Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender yet firm when tested a fork.
• Add zucchini and garbanzo beans; cook until zucchini is just tender.
• Meanwhile, prepare couscous:.
• In a large saucepan, heat chicken broth and butter.
• Add couscous.
• Cover and remove from heat.
• Let stand 15 minutes.
• To serve, spoon some couscous on a warm plate; top with vegetables and their broth.
• Garnish with cilantro or parsley and sesame seeds.

QUICK CHICKEN COUSCOUS

Steps:

• Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
• Season chicken on both sides with salt.
• Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
• Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
• Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
• When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
• Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

MOROCCAN VEGETABLE STEW WITH COUSCOUS

Steps:

• In a nonstick skillet, heat oil over medium high heat.
• Add carrots, squash, and onion and cook until golden, about 10 minutes.
• Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
• Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
• Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
• Stir cilantro into stew.
• Spoon stew over couscous to serve.

MOROCCAN CHICKPEA AND VEGETABLE STEW WITH COUSCOUS

Steps:

• Heat the oil in a large skillet on medium high heat.
• Add the zucchini, onion, carrot and garlic.
• Saute 5 minutes.
• (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
• Cover, reduce the heat, and simmer for 8 minutes or until tender.
• Stir occasionally.
• While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
• Cover and let stand for 5 minutes.
• Serve stew over couscous.

MOROCCAN CHICKEN STEW WITH COUSCOUS

Steps:

• Heat the olive oil in a large sauté pan. Add chicken legs, and brown on all sides, about 2-3 minutes per side. Remove chicken from pan and put on a plate with a cover to hold warm.
• Add spice blend to sauté pan and toast gently. Then add the carrots, onion, and cook for about 3-4 minutes or until the onions have turned clear, but not brown.
• Add lemon juice, chicken broth, and olives to sauté pan, and bring to a boil over high heat 1-2 minutes. Add chicken legs, and return to a boil. Cover and gently simmer for about 10-15 minutes (to a minimum internal temperature of 165 °F).
• Meanwhile, prepare the couscous by bringing the chicken broth to a boil in a saucepan. Add couscous, and remove from the heat. Cover and let stand for 10 minutes. When done, fluff couscous with a fork, and gently mix in the mint.
• When the chicken stew is almost cooked, add salt and chili sauce with 2-3 minutes before taking off the heat. Serve hot. Enjoy!

CHICKEN & VEGETABLE STEW WITH WHOLEMEAL COUSCOUS

Steps:

• Heat the oil in a pan, cook the chicken for 5-6 mins, then remove with a slotted spoon. Add onion and cook for 2-3 mins before adding the garlic, paprika, saffron, sweetcorn, asparagus, peas and tomatoes. Cook for 2-3 mins more. Return the chicken to the pan, pour in the stock, then cover and simmer for 15 mins.
• Meanwhile, cook the couscous following pack instructions. To serve, fluff the couscous with a fork and divide between 2 bowls before spooning over the stew.

MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS

Steps:

• Prepare the couscous according to package directions.
• Heat the oil in a large pot over medium heat, and cook until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
• Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.