Vegetable Bercous (Pearl Couscous) with Chicken

Ingredients

• 300 g Boneless chicken, cut into small pieces (Can be replaced with salted meat or omitted for a vegetarian version)
• 1 unité Onion (Thinly sliced)
• 3 gousses Garlic cloves (Peeled, cut into lengths)
• 2 unités Zucchini (Cut into medium dice)
• 2 unités Carrots (Cut into medium dice)
• 200 g Precooked chickpeas (Drained and rinsed)
• 150 g Dried fava beans (Soaked overnight and precooked)
• 200 g Pearl couscous (berkoukes) (Rinsed with cold water before use)
• 1 c. à soupe Tomato paste (In a 1 kg can, stored under absorbent paper)
• 2 c. à soupe Extra virgin olive oil
• 1 c. à café Sweet paprika
• ½ c. à café Ground black pepper
• ½ c. à café Salt (To adjust at the end of cooking)
• 500 ml Water (About 2 cups, adjust according to couscous absorption)
• 1 poignée Fresh mint leaves (Chopped, added at the end of cooking)

Instructions

1. Ingredient preparation

   Dice the onion, cut the garlic into lengths, cut the zucchini and carrots into medium dice. Rinse the chickpeas and precooked fava beans. Rinse the pearl couscous with cold water.

   Time: PT15M

2. Sauté the chicken and onion

   In the pot, heat the olive oil over medium heat. Add the sliced onion and sweat for 3 min, then add the chicken pieces and brown them until they develop a nice color.

   Time: PT8M

   Temperature: feu moyen

3. Add garlic, spices and tomato paste

   Add the garlic lengths, the half‑teaspoon of salt, paprika and black pepper. Sauté for 2 min, then add the tomato paste and stir quickly.

   Time: PT3M

   Temperature: feu moyen

4. Incorporate vegetables and fava beans

   Add the zucchini and carrot dice and the precooked fava beans. Sauté for 5 min while stirring so the vegetables absorb the flavors.

   Time: PT5M

   Temperature: feu moyen

5. Initial simmer

   Pour 500 ml of water (or broth) into the pot, cover and let simmer over low heat until the chicken is almost cooked and the vegetables are tender.

   Time: PT20M

   Temperature: feu doux

6. Add pearl couscous and chickpeas

   Stir in the rinsed pearl couscous and the precooked chickpeas. Mix gently, cover again and cook for 10 min over low heat, until the couscous is tender and has absorbed the liquid.

   Time: PT10M

   Temperature: feu doux

7. Finishing and serving

   Taste and adjust seasoning if needed. Add the chopped fresh mint (and/or basil) just before serving. Let rest covered for 5 min before plating.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

10 g

Fiber

8 g

Ingredient Substitutions

• Instead of Boneless chicken, cut into small pieces: turkey, beef, firm tofu
• Instead of Onion: shallot
• Instead of Garlic cloves: garlic powder (1/2 tsp)
• Instead of Zucchini: eggplant
• Instead of Carrots: turnip
• Instead of Precooked chickpeas: cooked lentils
• Instead of Dried fava beans: white beans
• Instead of Pearl couscous (berkoukes): orzo, whole grain rice
• Instead of Tomato paste: tomato purée
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Sweet paprika: mild chili
• Instead of Ground black pepper: white pepper
• Instead of Salt: sea salt
• Instead of Water: vegetable broth
• Instead of Fresh mint leaves: basil

Equipment Needed

• Heavy-bottomed pot or Dutch oven
• Chef's knife
• Cutting board
• Wooden spoon or silicone spatula
• Measuring spoon
• Colander (optional)
• Soaking bowl (optional)

Critical Steps — Do Not Skip

• Brown the chicken and onion to develop flavors.
• Maintain the water ratio so the pearl couscous absorbs without sticking.
• Stir the couscous gently during the final cooking to prevent burning.

Chef Tips from the Video

• Use extra virgin olive oil for deeper flavor.
• Lightly grill the zucchini and carrots before adding for a slightly smoky taste.
• A splash of lemon or a bit of apple cider vinegar at the end enhances the dish's freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for 1 to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the fava beans the night before and precook them in advance.
• Cook the chickpeas the day before or use canned chickpeas.
• Prepare the tomato paste and store it in the refrigerator in a small airtight container.
• The sauce can be prepared ahead of time and reheated before adding the couscous.