Quick Chicken Couscous
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Date: 2021-06-16
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Comments and reviews: 9
Kris
Can agree to that method of cooking couscous. i do it regularly.
In fact I got it down to cooking in a tea mug, half filled with boiled water, some sauces / spices, then pouring in the couscous just to the point where you start seeing it piling up. (I could measure this, but I always eyeball it lol)
I also sometimes microwave it for a little extra blast for 1: 30min with plate on top, really helps fluff it up just that little better. Just a warning, if you do try this and eyeball it, be prepared to make a mess the first time by putting in too much water / not enough couscous, place a plate below it lol
Such an easy ingredient to work with though, and just absorbs so much flavor;
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Can agree to that method of cooking couscous. i do it regularly.
In fact I got it down to cooking in a tea mug, half filled with boiled water, some sauces / spices, then pouring in the couscous just to the point where you start seeing it piling up. (I could measure this, but I always eyeball it lol)
I also sometimes microwave it for a little extra blast for 1: 30min with plate on top, really helps fluff it up just that little better. Just a warning, if you do try this and eyeball it, be prepared to make a mess the first time by putting in too much water / not enough couscous, place a plate below it lol
Such an easy ingredient to work with though, and just absorbs so much flavor;
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Gabriel
Oh, I love couscous. Here in Brazil it is more commonly made with corn. I prefer it with slow cooked beef, but I see how wheat couscous could pair well with chicken. Also, only wheat couscous is leveled out, I guess, the corn type shouldn't be leveled out when hydrated, otherwise it would get clumpy, it must be fluffy all the way through the preparation. You just level it with the old shaka-shaka and the old tapa-tapa haha
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Oh, I love couscous. Here in Brazil it is more commonly made with corn. I prefer it with slow cooked beef, but I see how wheat couscous could pair well with chicken. Also, only wheat couscous is leveled out, I guess, the corn type shouldn't be leveled out when hydrated, otherwise it would get clumpy, it must be fluffy all the way through the preparation. You just level it with the old shaka-shaka and the old tapa-tapa haha
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Steve
Folks, to save a little money, buy some larger foil type pie pans to place & crimp the edges over the bowl of couscous, you can just wash them out afterwards & they really don't touch the food. Good heavy duty aluminum foil price has gotten ridiculous. I'm 58 yr old Irishman from rural Kentucky & yes I'm frugal, we waste nothing if possible
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Folks, to save a little money, buy some larger foil type pie pans to place & crimp the edges over the bowl of couscous, you can just wash them out afterwards & they really don't touch the food. Good heavy duty aluminum foil price has gotten ridiculous. I'm 58 yr old Irishman from rural Kentucky & yes I'm frugal, we waste nothing if possible
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rQ
Maybe add some tomato paste or even fresh tomato in the initial soup to give some more flavor to the couscous. My mom makes couscous in a different way: a tomato based soup with vegetables and lamb and the couscous is made seperately. It takes more time so this is a really convenient way to eat this lovely food!
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Maybe add some tomato paste or even fresh tomato in the initial soup to give some more flavor to the couscous. My mom makes couscous in a different way: a tomato based soup with vegetables and lamb and the couscous is made seperately. It takes more time so this is a really convenient way to eat this lovely food!
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Nu
In our country, in North Africa it has to be steamed twice so it doesn't stick to the throat when eating it. It will be soft an easy to be swollen.
We add water to it gradually and finally when removing it from the steamer we put a little butter so it melt melt in it and add a tasty flavor
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In our country, in North Africa it has to be steamed twice so it doesn't stick to the throat when eating it. It will be soft an easy to be swollen.
We add water to it gradually and finally when removing it from the steamer we put a little butter so it melt melt in it and add a tasty flavor
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stayhappylittle
Every day we have plenty of opportunities to get angry, stressed or offended. But what you're doing when you indulge these negative emotions is giving something outside yourself power over your happiness. You can choose to not let little things upset you.
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Every day we have plenty of opportunities to get angry, stressed or offended. But what you're doing when you indulge these negative emotions is giving something outside yourself power over your happiness. You can choose to not let little things upset you.
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moogie1954
The slash in the chicken breast was made by the processor in the plant that processed the chicken! I believe her name is Lady MacBeth. At least you know that it was processed in sanitary conditions since she is a stickler for hand washing!
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The slash in the chicken breast was made by the processor in the plant that processed the chicken! I believe her name is Lady MacBeth. At least you know that it was processed in sanitary conditions since she is a stickler for hand washing!
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50hellkat2
Couscous can be very bitter tasting is why it is not more popular. It is a crap shoot. They say soaking it eliminates it but it did not for me. Sorry i meant quinoa. Couscous no problem. Nice recipe. Maybe people mistake it for quinoa.
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Couscous can be very bitter tasting is why it is not more popular. It is a crap shoot. They say soaking it eliminates it but it did not for me. Sorry i meant quinoa. Couscous no problem. Nice recipe. Maybe people mistake it for quinoa.
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The
I would change the preparation technique and put oil in the pot and sautee the diced chicken with all the vegetables, herbs and spices, and then finally had water. On a side note I'm glad I'm not the only one that likes smoked paprika.
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I would change the preparation technique and put oil in the pot and sautee the diced chicken with all the vegetables, herbs and spices, and then finally had water. On a side note I'm glad I'm not the only one that likes smoked paprika.
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