Traditional recipes

Couscous with vegetables and chicken

Couscous with vegetables and chicken

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Chicken breast is cut into large cubes. The vegetables are cleaned, washed, half a carrot is put on the small grater and the other is cut into sticks. The same is done with the zucchini (this for the fussy ones who don't eat vegetables, we fool them a little :))). Finely chop the onion, cut the bell pepper into thicker strips. Peel a squash, grate it and squeeze the juice. Prepare a cup of boiled water and another 1 l of boiling water.

Buuun! Put the meat in a pan with a little oil and stir a little on all sides, adding a little warm water from the cup (to suffocate more). Then add the onion, carrot and grated zucchini and a little more water. Allow to soften, add salt, pepper and paprika. After 5 minutes, add the other vegetables, then the liter of boiled water, cover with a lid and let it boil until the meat and vegetables soften well.

Turn off the heat, add the couscous and leave covered for 5 minutes. Then mix slowly with a spatula and leave for another 5 minutes with the lid on, during which time it will swell nicely!

  • 200 g cous cous
  • 250 ml water
  • 1/2 teaspoon salt
  • 5 tablespoons olive oil
  • 1 medium onion
  • 2 carrots
  • 1 small bell pepper
  • 1 small zucchini
  • 5 tablespoons soy sauce (salted)
  • pepper

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Couscous is a representative food for Morocco, as for all countries in North Africa. Traditionally, the preparation of couscous takes a long time, in Morocco women gather together to prepare it. Most of the time in our country in stores we will find couscous ready dried and prepared, but if you are still lucky enough to find original couscous, here is how to prepare it:

1. Wash the couscous in a large pot, stirring by hand. Repeat with another drop of water and leave the couscous for 10 minutes to hydrate. Pass your hands through all the couscous grains so that they do not shrink into larger lumps. Sprinkle with olive oil and mix with your hands.

2. Boil water in a large pot. When it starts to boil, place a bamboo steamer on top. If you have a steamer with large perforations, place a piece of gauze on top, like the one used to make homemade cheese. Pour the couscous into the steaming bowl and let it steam for 20 minutes.

3. Pour the couscous into a bowl and let it cool until you can handle it with your hands. Mix a tablespoon of salt in a cup of water and pour half over the couscous. Gently, using your hands, separate and caress all the couscous beans. Then pour the remaining water and repeat the process. This step is very important in Moroccan culture, every couscous must benefit from caress.

Then steam it again for 20 minutes, then caress it again with water and salt, then let it cool completely.

While the couscous cools, prepare the vegetable sauce. If you want it to be more consistent, you can also add chicken, but I'm sure you don't need it.

Cook the onion together with all the spices and peeled and chopped tomatoes, for about 2 minutes. Add the chopped vegetables, add the sweet pumpkin and peel it and cook them a little. Pour the water over them to cover them and let them boil for 40 minutes, until the liquid decreases to the consistency of a sauce and the vegetables are soft.

Serve the couscous with vegetables and sauce on top in individual plates.

What are the differences between couscous and bulgur?

Couscous is a semi-preparation of durum wheat semolina granules, crushed, compressed and steamed. Couscous does not require boiling but only scalding with water or hot soup. In a few minutes it absorbs hot liquids and swells. It is used mainly in North Africa (Maghreb) but also in the Middle East (less).

We talked at length about the differences between couscous (couscous or couscous) and bulgur here in the recipe of bulgur with tomatoes, garlic and basil.

Bulgur is a mix of shelled cereals, broken into large pieces, pre-cooked and then dried. Durum wheat (durum) is generally used. The cuisine of the Near and Middle East uses intense Bulgarian, including it in very tasty recipes. It is an alternative to rice.

We find both couscous and bulgur in trade, in all supermarkets. They are packed in boxes or bags.

You can follow the preparation instructions on the package or you can apply a general rule (which always worked for me): 1 part dry couscous to 2.5 parts water or soup. This way it will absorb all the liquid and will not be watery. About 2-4 servings come out of 250 g of dried couscous (depending on whether it's a garnish or if it's the main course).

Couscous salad with pomegranate

Cous cous or couscous as we like to call it is a food that is prepared very quickly, we "imported" it from countries like Morocco, Tunisia, Libya where it is almost indispensable in kitchens. I like it because it is very easy to prepare and is probably the fastest garnish for meat or vegetable stews. It's all about buying the right couscous and not those short cut pasta, I open a parenthesis and I write to you that these are driving my son crazy because he ate in kindergarten, all you have to do is read carefully on the box. There are several types of couscous depending on the granulation it has, it seems that Moroccan couscous is the most widespread, being the most preferred because it cooks quickly.

Of course there are also organic options that are the healthiest and of course more expensive but I say it's worth investing in them first for your health and the health of your children and then because many portions come out of a box and do not prepare it anyway. .

Many of us have doubts regarding the preparation of the couscous. It is prepared extremely simply, it is practically scalded with hot water, the proportion being from 1 to 2.5, that is, for 100g of couscous, 250ml of hot water is used. We put the couscous in a bowl, pour over it hot water in which we put a little salt and cover with a lid. Leave for a few minutes and the food is ready. It is served with stews precisely because it takes on their taste, it practically has no taste eaten as such.

If you want to try the lighter option, you can use it in salads, as I did in the recipe below. The simplest dressing is olive oil with lemon juice. You can find a salad version on the blog here.

As I wrote some time ago on the facebook page of the blog, I happen to prepare recipes from store leaflets, why should I lie, probably you will do that too, not to imagine that all culinary bloggers invent recipes. Most have a source of inspiration, fully respected or modified. Some time ago, a recipe for pomegranate and couscous salad from the Kaufland catalog caught my attention, a salad I tried. Very good and full, I ate it at lunch, I can write that I really liked it.

Salad with couscous and pomegranate

  • 100g cous cous
  • 1 pomegranate
  • 1 small red onion
  • 1 avocado
  • 4-6 cherry tomatoes
  • 100g green parsley
  • 1/2 lemon
  • 2 tablespoons olive oil
  • salt
  • pepper

Put the couscous in a bowl and cover it with 250ml of hot water. Cover the bowl with a lid and set aside.

Until it is done, we take care of the rest of the ingredients: we remove the seeds from the pomegranate, we peel the avocado and peel it, we cut it into cubes, we clean and chop the red onion, we cut the tomatoes into slices and we chop the green parsley.

Put them all in a bowl and add salt, pepper and the juice of half a lemon. Mix lightly.

Add the vegetables to the couscous and add more olive oil. Mix and serve in the same way.

It is very good, full, a fresh salad that I highly recommend!

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How to make wok chicken with vegetables - Best Tips & Tricks

1. Prepare the chicken and vegetables before heating the wok.

Cut the ingredients into small pieces to cook quickly and evenly.
Remember not to overcook because they will not all cook the same at the same time.

Do not put more than 450g of meat in a 35cm wok.

2. Be careful not to burn them.

Stir fry is a very fast method because it involves ingredients cut into small pieces cooked at very high temperatures.

So it is very easy to burn them if we are not careful.

It should not take more than 12 minutes to cook the meat well, and the vegetables should become soft and slightly crispy.

3. Marinate the chicken before cooking.

I know, I told you this is a quick and easy chicken recipe with vegetables, but if you really want the best then you have to marinate the meat first.

This will make it tender and full of flavors. Believe me it's a super delish.

And the process of marinating meat is very simple, even if many believe the opposite.

Just mix the chicken with a little olive oil, garlic, ginger and other spices you like. Then cover and refrigerate for at least 30 minutes (even overnight if possible).

And that's it. With this simple trick you will make the best chicken with vegetables in the wok.

4. How to heat the wok

Before cooking the chicken and vegetables, you must heat the wok on the stove to the maximum temperature.

But how do you know when it's ready to cook?

Well, I'll teach you a simple trick.

Sprinkle a few drops of water in it and if they evaporate in 1-2 seconds then it means that it has reached the perfect temperature for cooking.

5. Change the ingredients to your favorites

This chicken recipe with wok vegetables is very flexible and you can adjust it to taste.

If you do not like the vegetables I use, you can easily replace them with your favorites, and they are among the most used: mushrooms, green beans, peas, asparagus, carrots, etc.

If you want, you can even replace the meat.

Finally, I hope you now understand how easy it is to make wok chicken with vegetables. Not to mention, it's also very healthy.

If you have any questions about this way of cooking, leave them in the comments and I will be happy to answer.

And now, after all this information, I'm sure you'll make the best chicken recipe with wok vegetables. So let the fun begin!

And if you want to see more video recipes like this, please subscribe to my YouTube channel.

Video: Chicken Vegetable Couscous (June 2022).


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