I was introduced to couscous 6 years ago by my good friend Fernand who is another fabulous cook. I fell in love with this dish and decided to make this one of our regular meals. I will always have a box of instant couscous in my pantry. Couscous is one of the healthiest grain-based products. It contains riboflavin, niacin, vitamin B6, folate, pantothenic acid as well as protein. Furthermore, it contains less fat than pasta and white rice. For lunch, I like to make couscous salad and for dinner, I will serve it with soup that has lots of vegetables and either meat or sea food. Both variations tasted great!
4 pieces chicken (upper thigh is perfect)
2 cups of instant couscous
1 medium white onion sliced
2 stalk of celery
1 medium carrot
1 medium turnip
½ cup green beans (optional)
1 tb kunyit (tumeric powder)
1 cup chopped parsley
1 tb butter
½ ts saffron
½ ts white pepper
3 cubes bullion chicken stock (without MSG)
Water to completely cover the ingredients and about 1 inch above them
Preparation for Couscous:
Cook (boil or steam) the couscous, following the instructions on the package. Add butter once it's cooked. Allow to cool. Note: use the broth from the following instead of water.
Marinate chicken meat:
Marinate chicken with tumeric powder and salt for at least 2 hours.
Preparation for Soup:
Heat 1 tbs butter in wok, sauté onions, celery, carrots, turnip for about 5 mins. Add water to cover the ingredients and about 1 inch above it. Add saffron, white pepper and chicken stock. Bring to boil. Add chicken thighs and lower heat and simmer till turnip is translucent, carrots are soft, and chicken is cooked through. Add green beans last.
Serve couscous and soup separately.