Quick Couscous with Chicken, Merguez, Vegetables, and Pickled Lemon

Name: Quick Couscous with Chicken, Merguez, Vegetables, and Pickled Lemon
Cook time: 25 min
Total time: 25 min
Yield: 4P
Ingredients: Meat and broth:; 4 chicken thighs; 8 merguez sausages; 1 tbsp olive oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 70 g tomato paste; 1 l chicken broth; 1 tbsp ras el hanout; Flesh of 0.5 pickled lemon (in salt); 1 handful of golden raisins; Pepper and salt to taste; Vegetables:; 4 thick carrots, cut into pieces; 2 zucchinis, partially peeled and cut into pieces; 1 large tomato, diced; 1 can of chickpeas, rinsed and drained; 1 large pepper, cut into pieces; Couscous:; 250 g couscous (semolina); 500 ml chicken broth; 1 tsp cinnamon

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25min

•

Easy

In no time, serve a quick couscous with chicken, merguez, and pickled lemon. Easy to prepare in the Moulinex Cookeo!

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Ingredients

What do you need?

Quantity: 4P

Meat and broth:
4 chicken thighs
8 merguez sausages
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
70 g tomato paste
1 l chicken broth
1 tbsp ras el hanout
Flesh of 0.5 pickled lemon (in salt)
1 handful of golden raisins
Pepper and salt to taste

Vegetables:
4 thick carrots, cut into pieces
2 zucchinis, partially peeled and cut into pieces
1 large tomato, diced
1 can of chickpeas, rinsed and drained
1 large pepper, cut into pieces

Couscous:
250 g couscous (semolina)
500 ml chicken broth
1 tsp cinnamon

Vegetables:
4 thick carrots, cut into pieces
2 zucchinis, partially peeled and cut into pieces
1 large tomato, diced
1 can of chickpeas, rinsed and drained
1 large pepper, cut into pieces

Couscous:
250 g couscous (semolina)
500 ml chicken broth
1 tsp cinnamon

Preparation method

How do you make this?

Browning the meat: Heat the Cookeo and select the “Brown well” function. Meanwhile, finely chop the onion and herbs.

Sautéing onion and herbs: Sauté the chopped onion and garlic in oil. Also, brown the merguez sausages for 2 minutes on each side. Remove them from the Cookeo and set aside.

Do the same with the chicken thighs, browning them for 4 minutes on each side and setting aside. Add some pepper and salt. Add the ras el hanout and tomato paste and cook for 2 minutes to release the flavors.

Adding broth and meat: Deglaze with the chicken broth and return the chicken thighs and merguez to the Cookeo. Set the Cookeo to “Express cooking” for 5 minutes.

Adding vegetables: Cut the carrots, zucchinis, tomato, and pepper into pieces. Peel the zucchini every 2 cm for a nice effect. Add these vegetables, the pickled lemon, raisins, and chickpeas to the Cookeo. Set the “Express cooking” function again for 4 minutes.

Preparing couscous: While the vegetables and meat are cooking, prepare the couscous. Pour the boiling chicken broth over the couscous in a bowl. Cover with a plate. Let it swell for 5 minutes.

Serving: Fluff the couscous with a fork and serve it together with the chicken, merguez, vegetables, and the delicious broth. Optionally serve with some harissa for an extra spicy touch.

Tips

Use the warming function of the Cookeo if you do not immediately serve the dish. Harissa is a spicy sauce that you can serve with the couscous for some extra taste. Do you want to prepare the dish for later? Keep it in the fridge or freezer and use the re -warming function of the Cookeo.