berber couscous
Spicy, play on comfort couscous
INGREDIENTS
serves 3-4
1.5 lb cubed grilled chicken (thighs) (*tofu)
1 1/2 cup Israeli couscous
2 1/4 cup chicken stock, or *vegetable stock (better than bullion)
2 shallots
5 oz finely chopped baby kale stems removed
1 tsp cumin seeds
3 cloves garlic finest mashed
1/4 cup water
3 TBSP oil (sunflower, canola, peanut) high heat oil
1 TBSP berber spice blend
1 TBSP olive oil
2 TBSP tomato paste
2 TBSP water
*If you use vegetable stock and replace the chicken with tofu, this is vegan
PREP
Mix smashed garlic, 1/4 cup water and 1 TBSP berber spice blend to make paste
Mix tomato paste and 2 TBSP water
Remove stems and finely chop kale
Cook chicken/tofu with salt and pepper and dice (or use leftovers)
Cook 1/2 the shallots and cumin seeds until lightly browned and fragrant on medium in 2 TBSP veggie oil in saute pan
Add paste 1 minute until thick
Add tomato and water mixture 1 minute until thick
Add cubed chicken to spice paste
Heat olive oil in pot with lid on medium
Add other half of shallots and soften
Add couscous and brown a little
Add water/stock and bring to boil
Lower heat and simmer for about ten minutes
Just before couscous are done add chicken and kale
Mix well turn off heat and let is sit covered for 5 minutes, Serve and enjoy
Other couscous:
if you like this then you'll love Fisherman's Fregula