Couscous with Seven Vegetables

Name: Couscous with Seven Vegetables
Cuisine: Arabic
Ingredients: 500 g chicken cut into large pieces (boneless thighs); 1 large onion; 1 large tomato; 1 teaspoon turmeric; 1 level teaspoon ginger; 1/2 teaspoon pepper; 1/2 teaspoon chili powder; 1 teaspoon salt; 200 g zucchini; 150 g cabbage; 200 g kohlrabi; 150 g carrot; 200 g potatoes; 200 g small tomatoes; 100 g green beans; 2 tablespoons olive oil; 4 cups couscous

July 6, 2009

Chicken Vegetables Vegetable Dishes Arabic

This is the staple food for Arabs. It's a meal for the whole family. The couscous is served on a platter with the meat in the middle and vegetables arranged all around, so that all family members can help themselves to couscous (which is eaten by hand) and their favorite vegetables.

There is also a special two-tier pot (similar to the one I had as a prize in the tart competition) used to prepare this dish. The chicken and vegetable broth is prepared in the bottom tier as I did, and the couscous is placed in the top tier where it will cook in the steam from the broth. I don't have such a pot, so I prepared the couscous separately. But Simona, you can prepare the couscous with vegetables the proper way 😉

Ingredients

500 g chicken cut into large pieces (boneless thighs)
1 large onion
1 large tomato
1 teaspoon turmeric
1 level teaspoon ginger
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon salt
200 g zucchini
150 g cabbage
200 g kohlrabi
150 g carrot
200 g potatoes
200 g small tomatoes
100 g green beans
2 tablespoons olive oil
4 cups couscous

Servings: 8

How to prepare couscous with seven vegetables

Use a larger pot. Sauté the finely chopped onion in hot oil. When it softens, add the chicken and fry on both sides just until it changes color. Add the peeled tomato diced into cubes and let everything simmer for another 10 minutes until a sauce forms.
Add the spices and deglaze with 1.5 liters of water. Simmer for 25 minutes.
Cut all vegetables into large pieces. Leave the small tomatoes whole.
Add the first batch of vegetables to the broth: cabbage, kohlrabi, carrot, and green beans. Simmer for about 20 minutes.
Add the second batch of vegetables: potatoes, tomatoes, and zucchini. Simmer for another 30 minutes. Check for salt and if all vegetables are cooked. Store in the refrigerator and serve with couscous. It's better the next day, when the flavors blend better.
For serving, prepare couscous following the instructions here. (1 cup is enough for 2 people). Arrange on a wide plate. Make a well in the center and place the meat. Drizzle the couscous with the vegetable broth. Arrange the vegetables all around.
* Normally, smen (clarified butter stored in a jar) is added to couscous; if you don't have it, you can substitute with a few pieces of blue cheese like gorgonzola; add when the couscous is hot