Oriental couscous

This lunch is a true comfort food with a capital “C”. I do have to admit that my stomach didn’t feel as good after it because my GERD prevents me from enjoying cinnamon and lemon, but I do think that besides the dates those two ingredients were crucial for the entire meal.

While me and my neighbour were talking yesterday, he reminded me of couscous. I remember him saying how he likes fast prepared lunches and that he is planning to make some couscous. I also enjoy making fast and tasty meals. The whole talk about couscous made me think of how me and Primož were travelling around Tunisia and that was the vey first time I’ve tasted couscous. The couscous was prepeared by Berbers, an ethnic group from North Africa. I will never forget about the feeling this couscous gave me, almost 10 years ago. Last year we were spending our holidays in Sicily and while travelling around the island we decided to visit a CousCous festival at San Vito lo Capo. Even though the meals we tried there were delicious, you can never forget your first one 😀

As an interesting fact let me just add that cinnamon is one of the oldest spices, which is mainly used for sweet dishes. It is obtained from the inside of the crust from two cinnamon trees (Chinese and Ceylon). To learn more about cinnamon, see the video below …

Now let’s get to the recipe. You won’t be sorry if you decide to prepare this version of CousCous. I promise!

kuskus po orientalsko

Priprava kuskusa

Ingredients (2 hungry persons)

  • 1 fist of chopped dates
  • 1 fist of chopped almonds
  • juice of a 1/2 lemon + pinch of lemon zest
  • 180g chicken fillet
  • 150g uncooked couscous
  • 450ml chicken stock
  • 1 large potato
  • 1 carrot
  • 1/2 smaller eggplant
  • 2 bigger pinches of salt
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • 2 spoons olive oil
  • little leek for sauteing

Method

  1. We cut carotts and potatoes into larger chunks and then steam them around 15 min.
  2. We saute chicken that we previously cut into larger chunks. But not too long, only to make it slightly brownish. After the chicken is ready we satue chopped eggplant in the same
    pan and same oil as we did our chicken.
  3. Then put the chopped leeks and some oil into the pan and saute it. Throw in dates, cinnamon, cumin. Stir and pour over the chicken stock, lemon and lemon zest. Let it come to boil.
  4. Prepare the baking pan that you’ve coated with olive oil. Throw in all the vegetables and chicken. Sprinkle with couscous and pour in the chicken stock. Sprinkle with chopped almonds …
  5. Bake for 20min and cover with aluminium foil at around 180°C.

Photographs: Inaya – Fotografiranje in Stiliranje hrane

Smokey Ines

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