Easy chicken and merguez couscous at Cookeo Ingredients: 8- merguez- 100 g of- canned chickpeas- 3- carrots- 1- zucchini- 2- tomatoes- 1 cube of- beef stock- 1 teaspoon of- harissa- 3 teaspoons of- olive oil- 6- chicken drumsticks- 3- turnips- 4 tablespoons of- tomato paste- 2 tablespoons of couscous spices - salt and pepper.
Utensils： Essential- 1 Cookeo Infinity from Moulinex- Buy 1 salad bowl 1 pastry robot pastry robots-
Total time:
50 min
Preparation:
30 min-
Cooking:
20 min
Phase 1
Peel the carrots and turnips then cut them into medium-sized pieces. Rinse the zucchini and cut it into thick slices. Drain the chickpeas. Cut the tomatoes into quarters.
Phase 2
Pour 1 tbsp. teaspoon of oil in the bowl of your Cookeo and cook the merguez on the “brown” mode / 15 min + preheating, stirring constantly. Leave to cool then set aside to cool. Briefly wipe the tank.
Phase 3
Then pour the other 2 tbsp. teaspoon of olive oil. Place the chicken drumsticks, then brown on the “brown” mode / 4 min + preheat, stirring constantly.
Phase 4
Pour 1 l of water and the stock cube over the chicken. Add the tomato paste, carrots, turnips and tomatoes, couscous spices and harissa. Start cooking on “pressure cooking” mode / 10 min.
Phase 5
Add the zucchini and peaschickpeas, then restart cooking on “pressure cooking” mode / 10 min.
Phase 6
Place the merguez on top of the preparation to reheat them. Add salt and pepper, mix and close the bowl for around ten minutes, with the processor turned off. Meanwhile, prepare a bowl of semolina grains at your convenience.
Utensils： Essential- 1 Cookeo Infinity from Moulinex- Buy 1 salad bowl 1 pastry robot pastry robots-
Total time:
50 min
Preparation:
30 min-
Cooking:
20 min
Phase 1
Peel the carrots and turnips then cut them into medium-sized pieces. Rinse the zucchini and cut it into thick slices. Drain the chickpeas. Cut the tomatoes into quarters.
Phase 2
Pour 1 tbsp. teaspoon of oil in the bowl of your Cookeo and cook the merguez on the “brown” mode / 15 min + preheating, stirring constantly. Leave to cool then set aside to cool. Briefly wipe the tank.
Phase 3
Then pour the other 2 tbsp. teaspoon of olive oil. Place the chicken drumsticks, then brown on the “brown” mode / 4 min + preheat, stirring constantly.
Phase 4
Pour 1 l of water and the stock cube over the chicken. Add the tomato paste, carrots, turnips and tomatoes, couscous spices and harissa. Start cooking on “pressure cooking” mode / 10 min.
Phase 5
Add the zucchini and peaschickpeas, then restart cooking on “pressure cooking” mode / 10 min.
Phase 6
Place the merguez on top of the preparation to reheat them. Add salt and pepper, mix and close the bowl for around ten minutes, with the processor turned off. Meanwhile, prepare a bowl of semolina grains at your convenience.