Easy chicken and merguez couscous Ingredients: Veggie version- 12- merguez olive oil- 1 teaspoon of- harissa- 3- tomatoes- 5- carrots- 2- zucchini- 400 g of- chickpeas- 8- chicken drumsticks (preferably free-range)- 2 cans of- tomato paste- 3 tablespoons of- couscous spices- 2- cubes of beef broth- 10- turnips.
Utensils： 1 knife knives- 1 pressure cooker- 1 Set 3 frying pans best frying pans- 1 Wooden spoon 1 Heating blender Heating blender-
Total time:
1h05
Preparation:
30 min -
Cooking:
35 min
Phase 1
Wash and dryPeel the carrots, turnips and tomatoes and cut them into cubes.
Phase 2
In a pressure cooker, pour 3 tablespoons of olive oil. Heat and brown the chicken drumsticks. When they are golden, pour the equivalent of 1 liter of water and add the beef stock cubes, the tomato paste, the carrots, turnips and tomatoes, the couscous spices and the harissa.
Phase 3
Close your pressure cooker and allow 25 minutes of cooking once it has built up pressure.
Phase 4
In the meantime, wash and cut the zucchini into cubes and drain the chickpeas.
Phase 5
Once the 25 minutes have passed, remove the steam from your pressure cooker, open and add the zucchini and chickpeas.
Phase 6
Return to the heat: allow 10 minutes of cooking once your pressure cooker is under pressure.
Phase 7
Cook your merguez on a grill or in a pan, but not with the vegetables.
Phase 8
Serve with fine semolina.
Utensils： 1 knife knives- 1 pressure cooker- 1 Set 3 frying pans best frying pans- 1 Wooden spoon 1 Heating blender Heating blender-
Total time:
1h05
Preparation:
30 min -
Cooking:
35 min
Phase 1
Wash and dryPeel the carrots, turnips and tomatoes and cut them into cubes.
Phase 2
In a pressure cooker, pour 3 tablespoons of olive oil. Heat and brown the chicken drumsticks. When they are golden, pour the equivalent of 1 liter of water and add the beef stock cubes, the tomato paste, the carrots, turnips and tomatoes, the couscous spices and the harissa.
Phase 3
Close your pressure cooker and allow 25 minutes of cooking once it has built up pressure.
Phase 4
In the meantime, wash and cut the zucchini into cubes and drain the chickpeas.
Phase 5
Once the 25 minutes have passed, remove the steam from your pressure cooker, open and add the zucchini and chickpeas.
Phase 6
Return to the heat: allow 10 minutes of cooking once your pressure cooker is under pressure.
Phase 7
Cook your merguez on a grill or in a pan, but not with the vegetables.
Phase 8
Serve with fine semolina.