By Folake Solomon
SAVORY COUSCOUS WITH CHICKEN KEBAB
This
is a proudly African dish, originally from the Berbers of Tunisia and Algeria, which
has gained global acceptance.
is a proudly African dish, originally from the Berbers of Tunisia and Algeria, which
has gained global acceptance.
The
dish is simple, easy to prepare and engages your imagination and taste buds. It can be served as a main or side dish; some
have gone as far as making a dessert of it. Here, we shall explore it as a main
dish served with Chicken kebab (skewered).
dish is simple, easy to prepare and engages your imagination and taste buds. It can be served as a main or side dish; some
have gone as far as making a dessert of it. Here, we shall explore it as a main
dish served with Chicken kebab (skewered).
Ingredients:
(Serving for 4)
(Serving for 4)
2
cups of couscous grain (parboiled)
4 Med. Sized Carrots
1 can of Kidney beans
2 Sprigs of Lettuce/ Spinach
100g of Green peas
1 Large bulb of Onion
2 Large sized Green pepper (Diced)
4 Med sized Tomatoes
50 Mils of Olive Oil/ 50grms of butter
Avocado Pears (peeled, optional)
450 grms of Chicken (cut into small chunks 2/3 inches thick)
Spices
Dried Pepper (grounded)
Salt to taste
Skewers
How to prepare:
Wash
and marinate your chicken in spices – ginger, garlic, curry, thyme, salt, a
dash of ground peanut and ground dry pepper (this mix is available off the
shelves of most food marts) and set aside for 30 mins. Preheat the oven to 1400F,
skewer the marinated chicken and set to grill for about 30-35mins.
and marinate your chicken in spices – ginger, garlic, curry, thyme, salt, a
dash of ground peanut and ground dry pepper (this mix is available off the
shelves of most food marts) and set aside for 30 mins. Preheat the oven to 1400F,
skewer the marinated chicken and set to grill for about 30-35mins.
While
waiting for the chicken, set a saucepan to heat and sauté the carrots, green
pepper, tomatoes, onions, kidney and green peas, spices and a pinch of salt to
taste for about 3-5mins, based on preference and set aside.
waiting for the chicken, set a saucepan to heat and sauté the carrots, green
pepper, tomatoes, onions, kidney and green peas, spices and a pinch of salt to
taste for about 3-5mins, based on preference and set aside.
To
prepare the main dish, it is widely suggested that for every cup of Couscous, one
and a half cup of water be used. So set to boil 3 cups of water and wait till
it boils and add 2 tablespoons of oil or butter before adding the grains, stir
with a wooden spoon, and cover the pot to steam the grain and turn – off the
heat.
prepare the main dish, it is widely suggested that for every cup of Couscous, one
and a half cup of water be used. So set to boil 3 cups of water and wait till
it boils and add 2 tablespoons of oil or butter before adding the grains, stir
with a wooden spoon, and cover the pot to steam the grain and turn – off the
heat.
Fluff
the Couscous with a dinner fork and stir- fry with the sautéed vegetable, set
on the burner at low heat to ensure a hot steaming boil.
the Couscous with a dinner fork and stir- fry with the sautéed vegetable, set
on the burner at low heat to ensure a hot steaming boil.
Serve
with any drink of choice.
with any drink of choice.
Nutritional Facts
Serving Size (157g)
|
Per Serving
|
% Daily
Value* |
|
Calories 186
|
|
|
Cholesterol
45mg |
15%
|
|
Sodium 390mg
|
|
|
Carbohydrate 36.1g
|
12%
|
|
Dietary
Fiber 2.2g |
9%
|
|
Sugars 0.2g
|
3%
|
|
Total
Fat 2.3g |
|
|
Protein 28g
|
|
|
*Based
on a 2000 calorie diet |
