Couscous Moroccan-style with chicken, vegetables and meat meatballs

Description

I think not mistaken if I say that couscous is one of the most important and popular dishes of the Maghreb. It is prepared with lamb, and chicken, and even fish. But the composition of vegetables varies from region to region. The dish is very tasty and filling, which is not ashamed to submit to the festive table. It seems to me that our defenders it will have to taste.

Ingredients

Chicken

4 piece
Minced meat

250 g
Couscous

500 g
Chickpeas

100 g
Carrots

4 piece
Onion

2 piece
Zucchini

300 g
Turnips

200 g
Pumpkin

300 g
Chicken egg

1 piece
Tomatoes in own juice

350 g
Butter

50 g
Spices
Turmeric

1 tsp

Cooking

For starters, let chickpeas. You need to soak it overnight. In the morning rinse and boil until tender for 40-50 min.

Ready to remove chickpea skins. This, of course, can not do, but personally I like that better. And since it's quite tedious, you can attach to the case of the husband)))

Here we need vegetables. In the photo instead of turnips or celery - radish. Don't know what possessed me this time to add. More will not do that with turnips or celery much tastier. Why not add it to the ingredients.

Also we need a pot and grating, like Mantovani. I have a special - kuskusela.

So let's go. Onion cut into half rings, fry it until Golden brown with a tablespoon of olive oil. Add tomatoes (can be fresh 4-5), spices and turmeric. Saute a few minutes.

Then add the chicken and peeled and chopped into large pieces carrots. Cover with water, add salt. Simmer 25 minutes over medium heat.

During this time the rest of the vegetables, too, cut into large chunks.

To cook the couscous. Fill it with slightly salted water and wait until the water is absorbed (about 10-15 minutes). Water we need 1:1. For example, per Cup of couscous - a glass of water.

Couscous RUB hands to avoid lumps.

After 25 minutes add the vegetables to the chicken and simmer for another 25-30 mins until tender.

At the same time the couscous mixture into bars.

And put this grate on top of the pan. Wrap with a towel.

As soon as the couscous will go to steam, wait for 10 mins and he is ready.

While stewed vegetables and steamed couscous, mince, eggs, onion and a little ginger and ground coriander to make the meatballs the size of a walnut. Slightly to fry them.

10 minutes before the end, add the meatballs and chickpeas.

When the couscous is ready, put it in a large dish, add the butter and RUB it in the rump.

I almost forgot, for this recipe I used the couscous of the company "the Mistral".

The couscous out onto a plate, in the middle put chicken, meatballs and vegetables. The sauce from stewing can be submitted separately. Usually eat this dish with a very spicy sauce - Herisau made from hot peppers. But I think that the sauce is not bad.

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