Recipes
Couscous chicken merguez
For 4 persons
Ingredients
- 200 g Couscous Salem
- 4 chicken thighs
- 4 merguez sausages
- 3 carrots
- 1 small tin of chickpeas
- 2 courgettes
- 1 celery stalk
- 3 turnips
- 1 small red pepper
- 2 onions
- 1 clove of garlic
- 3 tablespoons of olive oil
- 1 teaspoon ras el hanout
- 20 g of butter
- Salt
Preparation
- Heat the olive oil in a casserole and fry the peeled and minced onions and garlic. Remove them, and in their place, brown the chicken thighs.
- Sprinkle with ras el hanout, put the onions and garlic back, season with salt and pepper, add the celery, cut into sections, cover with water and simmer for 20 minutes.
- Meanwhile, peel the carrots and turnips and cut them into sections. Rinse the courgettes and cut them into pieces.
- Add the vegetables to the casserole and continue cooking for 25 minutes. Add the drained chickpeas and cook for another 3 to 5 minutes.
- Prepare the semolina according to the instructions on the Couscous Salem packet.
- Grill the merguez for 10 to 15 minutes on a hot grill or in a fat-free frying pan.
- Spread the semolina over the plates, add the chicken, vegetables and merguez and serve the broth separately.
Suggest a little harissa to accompany this couscous.
