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Couscous with Veggies & Chicken.

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Add broth; bring to a boil. Fluff with a fork and serve immediately. Remove the foil and fluff the couscous with a fork.

Dressed with olive oil and balsamic vinegar. An authentic recipe for Moroccan Couscous with Seven Vegetables, the ultimate comfort food to enjoy with family and friends. Lamb, beef, or chicken is stewed with assorted veggies, then served atop a mound of light, fluffy steamed couscous.
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Ingredients Couscous with Veggies & Chicken is:

1. Set Up Here of For the couscous.
2. You Set Up of semolina couscous.
3. You Set Up of olive oil.
4. You Set Up of salt.
5. You Need of turmeric.
6. Set Up Here of boiling water.
7. You Need of For the soup.
8. You Set Up of Canola / vegetable oil.
9. Set Up of onion, cut in 4.
10. You Set Up of chicken drumsticks.
11. You Need of chicken consommé powder (or 2 cubes).
12. You Need of celery sticks, chopped.
13. You Need of green cabbage.
14. You Need of carrot.
15. You Need of zucchini.
16. You Need of butternut squash.
17. You Need of cauliflower.
18. You Need of frozen chickpeas.
19. You Need of tap turmeric.
20. You Need of tap paprika.
21. You Need of salt.
22. You Need of pepper.

In a large saucepan, bring broth to a boil. Add the vegetables, green onions, lemon juice, thyme and remaining salt and pepper; toss until combined. When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous.

Here's how to make Couscous with Veggies & Chicken Langkah demi langkah

1. Pour the couscous into a wide bowl and prepare by: 1. Adding salt, turmeric and olive oil and mix 2. Adding 3 cups boiling water, stirring carefully and wrapping with cling film 3. Wait 2-3 minutes then uncovering the bowl and stiring the couscous with a fork to get a sandy texture.
2. Cut onion to 4 and stir fry in canola oil.
3. Add chicken drumsticks and fry.
4. Chop celery and add.
5. Cover 3/4 of the pot with boiling water, close the lead and cook while cutting the vegetables.
6. Cut all veggies to big pieces and add to the soup.
7. Add chickpeas.
8. Cook (pot covered) on medium flame for 1+ hr.
9. Taste and add liquids and/or spices if needed.
10. Serve on a plate when the couscous is the base and the chicken, veggies and soup are on top.

At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. The couscous will absorb the hot water as it sits. Once the couscous has absorbed all the broth, fluff it with a fork. Add veggies, drizzle with oil and season. .

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