Cous cous with chicken and vegetables
single courses from Africa
Cous Cous of vegetables, dried fruits, legumes and spices
Cous Cous of vegetables, dried fruits, legumes and spices
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A rich and complete dish, great to eat cold in summer!
preparation
step 1
Sprinkle on a small frying pan in a large frying pan with a chopped raspberry onion. Blur gilded.
step 2
Once the onion is golden, add the zucchini, the peppers and the eggplant cut into pieces. Put the lid to create steam.
step 3
No need to add water because the vegetables release water while cooking. If you see the vegetables stick to the bottom of the frying pan, add two fingers each time and mix well.
step 4
Then add peas and frozen edamame after about 5 minutes. Boil it with salt, pepper, chili, cuccy, turmeric and rotate well.
step 5
When the vegetables are soft add the chopped cherry tomatoes in half, chickpeas (cooked!) And bake for another 5 minutes.
step 6
Put the pine nuts in a pan, be careful not to burn them.
step 7
Then prepare the cous cous: place it in a non-stick frying pan and wait for a few minutes, sprinkling the pan to mix it until it has a golden color. Be careful not to burn it!
step 8
At the same time put the same amount of cous cous water in a pot, add two pinch of salt and three tablespoons of egg oil, and bring it to the boil.
step 9
When the water bubbles turn off the fire and put the toast cous cous. Let it absorb water for 5 minutes without turning it.
step 10
After 5 minutes turn the cous cous with a ladle and then remove it with a fork.
step 11
Then put the cous cous inside the pan containing the vegetables and turn right.
step 12
Before serving, add the cashew nuts and toasted pine nuts.
step 13
The cous cous is well eaten hot but in summer it is also cool. The secret is to leave it in the fridge for several hours. The next day is even better !!