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1 cup chickpeas (half cooked)
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3 medium potatoes
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1 big green pepper
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3 medium onions
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2 chillies (optional )
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3 carrots
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Half medium cabbage (head)
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1 cup tomato paste
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½ cup of vegetable
oil
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½ tablespoon of chilli powder
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1 tablespoon of ground coriander
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1 teaspoon ground turmeric
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3 garlic cloves (optional)
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2 bay leaves
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800g chicken
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2 cups fine couscous
Method
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Add the oil, chicken and 3 onions to pot. Cut onion,
garlic, chillies, and add them to the pot, together with bay leaves and salt;
cover and cook for about 30 mins on a medium heat.
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Wet the couscous with ½ cup of cold water, the
water helps it not to be sticky. Add a little bit of vegetable oil to separate
the couscous, with your hand mix until there are no lumps.
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Add tomato paste, spices and stir very well. Cook
for 5 minutes to reduce the acidity in the tomato and spices.
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When you get actual consistency of your choice, add
3 cups of water, and bring to a boil.
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Add the couscous to the double boiler, let it steam
for about 30 minutes on a low heat.
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Check on the couscous and mix it after 15minutes.
Ensure the water does not evaporate.
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Cut the vegetables and add to the pot with the
chickpeas and add 2 cups of water.
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Cover and cook until the vegetable and chicken are
done.
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Cut the green pepper, fry it with ½ cup oil and set
aside for garnishing.
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Add the source only inside the couscous and mix.
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Add the vegetable, chickpeas, chicken on top
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Garnish with fried pepper.
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