Recipe preparation
- 1Peel carrots and cut in rounds. Peel and mince onions and garlic.
- 2Set Couscook on HIGH for 2 hours.
- 3Fry onion, garlic and cumin in hot olive oil for 5 minutes.
- 4Add bay leaf and carrots and stir. Close Couscook and cook 5 minutes. Stir ingredients if necessary.
- 5Add chicken thighs and olives and pour over hot chicken stock.
- 6Reduce setting to medium level. Cook for 25 minutes.
- 7Pour wheat semolina into steamer basket. Cover and cook another 25 minutes.
- 8Serve chicken couscous with semolina.
Recipe preparation
- 1Peel carrots and cut in rounds. Peel and mince onions and garlic.
- 2Set Couscook on HIGH for 2 hours.
- 3Fry onion, garlic and cumin in hot olive oil for 5 minutes.
- 4Add bay leaf and carrots and stir. Close Couscook and cook 5 minutes. Stir ingredients if necessary.
- 5Add chicken thighs and olives and pour over hot chicken stock.
- 6Reduce setting to medium level. Cook for 25 minutes.
- 7Pour wheat semolina into steamer basket. Cover and cook another 25 minutes.
- 8Serve chicken couscous with semolina.
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