Provençal Couscous
Eat with Lemon chicken
Yield
4 servingsPrep
3 minCook
20 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pint |
stock
chicken, 300ml, (or add 1/2 a suitable chicken stock cube to 300ml water) |
*
|
| ½ | pinch |
turmeric
ground |
*
|
| ½ | pinch |
paprika
|
*
|
| ½ | pinch |
cumin
ground |
*
|
| 1 | tablespoon |
olive oil
|
|
| ½ | pinch |
chili powder
|
*
|
| ½ | pinch |
sugar
|
*
|
| 2 | ounces |
tomato juice
60ml |
|
| ½ | each |
orange juice
|
*
|
| 6 | ounces |
couscous
175g |
|
| 1 | each |
red onion
cut into 1/2-inch cubes |
|
| 1 | each |
sweet red bell peppers
halved, seeded and cut into 1/2 inch cubes |
|
| 1 | clove |
garlic
crushed |
|
| 3 ½ | ounces |
zucchini
100g, trimmed ad cut into 1/2-inch cubes |
*
|
| 1 | pinch |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
stock
chicken, 300ml, (or add 1/2 a suitable chicken stock cube to 300ml water) |
*
|
| 0.5 | pinch |
turmeric
ground |
*
|
| 0.5 | pinch |
paprika
|
*
|
| 0.5 | pinch |
cumin
ground |
*
|
| 15 | ml |
olive oil
|
|
| 0.5 | pinch |
chili powder
|
*
|
| 0.5 | pinch |
sugar
|
*
|
| 57.8 | ml/g |
tomato juice
60ml |
|
| 0.5 | each |
orange juice
|
*
|
| 173.4 | ml/g |
couscous
175g |
|
| 1 | each |
red onion
cut into 1/2-inch cubes |
|
| 1 | each |
sweet red bell peppers
halved, seeded and cut into 1/2 inch cubes |
|
| 1 | clove |
garlic
crushed |
|
| 101.2 | ml/g |
zucchini
100g, trimmed ad cut into 1/2-inch cubes |
*
|
| 1 | pinch |
black pepper
freshly ground |
*
|
Directions
Bring the stock, spices, sugar, tomato juice and orange juice to the boil and cook gently for 10 minutes.
Pour the couscous into a large bowl and pour 1?4 of the liquid over it. Stir, cover completely with clingfilm and allow to steam for 10 minutes.
Break up with a fork and pour in another 1?4 of the stock.
Cover once more and let it rest for another 10 minutes. Again loosen with a fork.
Add the rest of the stock to the couscous. Cover once more.
Once the couscous has absorbed all the liquid and fluffed up, it is cooked. If there is any excess liquid after the couscous has fluffed up, you can simply drain it off.
To prepare the vegetables, first heat a large frying pan.
Sauté the onion for 2–3 minutes in olive oil, and then add peppers and garlic.
Cook for 2 more minutes and then add in the courgette.
Cook for a further 3–5 minutes, or until the vegetables are tender but still holding their shape.
Season with pepper, then mix the vegetables through the couscous.
