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