Photo: Lily Banse
Tunisian Chicken Couscous
21 ingredients
Serves 6
openrecipes
Traditional Tunisian couscous, lots of flavour, really, easy and filling to make and once you've eaten this version you won't view couscous the same way again! Delicious!!
Estimated Nutrition (whole recipe, rough)
894
Calories
55g
Protein
21g
Fat
123g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Broad Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4-6 Chicken Thighs (or legs depending on your preference)
- 3 Medium potatoes peeled and cut into four
- 1 Can Chickpeas, drained
- 1 cup peas fresh or frozen (or broad beans or a mix of both)
- 2 medium onions sliced
- 2 cloves of garlic, chopped finely
- 1 tbsp tomatoe puree
- 2 tsp harrissa paste
- 1 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tsp Tumeric
- 1 tsp Cumin
- 1 tsp Corriander
- 1ltr Water
- 300ml Passata
- 1 chicken stock cube
- Olive Oil
- 500g medium couscous
- Optional (Whole large green chillies)
- Large saucepan which will fit a colander or steamer on top tightly.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes