North African Couscous Dinner
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
- For the couscous and chicken stew
- 1 Tbsp olive oil
- 1 Zucchini (diced)
- 1 onion (diced)
- 1 clove garlic cloves (minced)
- 1 cup canned chickpeas (drained)
- 2 small, skinless Chicken breasts (sliced)
- 2 small Tomatoes (diced)
- salt
- Black pepper
- 1 cup Couscous
- 2 cups salt (low sodium)
Preparation steps
1.
For the couscous and chicken stew:
2.
Heat the olive oil in a small casserole dish or saucepan set over a medium heat until hot. Add the courgette, onion, and garlic, sweating for 4 - 5 minutes until softened.
3.
Add the chickpeas, chicken, tomatoes, and 100 ml of water. Stir well, cook until simmering, and then cover and cook over a low heat for 20 minutes. Season to taste with a little salt and pepper. Mash the chickpeas roughly with a fork. The stew can be blended in a food processor for children younger than 12 months.
4.
Place the couscous in a heatproof bowl. Cover with the stock, stir once, and cover well. Leave for 10 - 15 minutes until the couscous has absorbed the stock. Fluff with a fork and serve with the chicken stew in bowls.
5.
For the summer vegetable stew:
6.
Heat the olive oil in a saucepan set over a medium heat until hot. Add the onion, garlic, courgette, and aubergine, sweating for 5 - 6 minutes until softened.
7.
Add the chopped tomatoes, chickpeas, and stock, stirring well. Cook until simmering, and then cover and cook over a low heat for 20 minutes until the chickpeas are tender. Mash roughly with a fork. Season to taste with a little salt and pepper. Serve warm with couscous.
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