Couscous with Chicken and Sausage RecipeOrigin: African Fusion Period: Modern |
Ingredients:
For the Stew: 
Couscous with Chicken and Sausage Preparation:Method:Begin wit the stew. Wash the vegetables and cut into cubes. Add the oil to a casserole dish and use to brown the chicken and beef all over. When golden add 1l water along with the tomato paste, vegetables (but not the courgettes), spices and harissa. Bring the mixture to a boil, reduce to a simmer then cover with a tight-fitting lid and cook for about 40 minutes, or until the meat is tender (top-up the liquid as needed). At this point wash the courgettes and dice. Add to the casserole dish along with the chickpeas. Return to a simmer and cook for a further 20 minutes, or until tender. About 10 minutes before the stew is ready cook the sausages either in a frying pan or on a grill until browned and coked through. When the stew is almost done prepare the couscous. Bring the water to a boil, add the butter then stir-in the couscous. Cover the mixture and cook for three minuts then turn off the heat and allow the pan to sit and cook in its own steam for 5 minutes (for fast-cook couscous) or 10–15 minutes for regular couscous. Just before serving stir-in the salt and fluff the couscous with a fork. Arrange the couscous on a serving tray, spoon the stew over the top, top with the sausages and serve. |
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