For couscous to acquire an interesting rich taste, steam it chicken broth with shallot fried in butter. BUT mix with small black raisins and fried cedar before serving nuts. The recipe for the perfect chicken is also shown below. the broth on which this couscous is cooked. You can cook it for future use, store in small containers in the freezer and use in cooking many other dishes, giving them awesome special taste. Get to know African dishes Aina Garten invites you to the kitchen. This kitchen is much closer than you. you think, because the dishes migrated to France and they are cooked by the indigenous French people. In any case, you’ll spend watching a movie unforgettable evening in the company of friends. Nutrition value of one portion: (total 6) Calories 275, total fat one 3 g., saturated fat g., proteins 8 g., Carbohydrates 33 g., Fiber g., Cholesterol mg., Sodium mg., sugar d. Share with friends: 
Time: 20 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Couscous
- 1.5 tbsp. couscous
- 55 gr. butter
- 3/4 Art. chopped shallots
- 3 tbsp. homemade chicken broth recipe see below
- 0.5 tsp coarse salt
- 0.5 tsp black pepper
- 0.5 tbsp. roasted pine nuts
- 1/4 Art. black raisins
Homemade chicken stock
- 3 (2.5 kg.) Chicken carcasses
- 3 large onions, unpeeled, cut into 4 parts
- 6 pcs carrots, unpeeled, cut in half
- 4 stalks of celery with leaves, cut into 4 parts
- 4 parsnip roots, unpeeled, cut in half (each wish)
- 20 sprigs of fresh parsley
- 15 sprigs of fresh thyme
- 20 sprigs of fresh dill
- 1 head garlic, unpeeled, cut horizontally in half
- 2 tbsp. l coarse salt
- 2 tsp black pepper peas
Recipes with similar ingredients: couscous, shallots, carrots, celery, parsnip root, pine nuts, chicken, thyme, dill, black pepper, raisins
Recipe preparation:
- Melt the butter in a large saucepan, add shallots and sauté for 3 minutes over medium heat. Add chicken broth, salt and pepper, increase heat to maximum and bring broth to a boil. Turn off the heat and sprinkle couscous. Cover stew pan with a lid and leave for 10 minutes.
- Stir in pine couscous nuts, raisins and mix. Serve with chicken baked with lemon and garlic.
Homemade chicken stock
Put chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt and pepper in a pan with a volume of 16-20 liters., pour 7 liters. water and bring to a boil. Remove if necessary from the surface of the foam. Simmer without lid, 4 hours. Strain the broth through a colander and refrigerate. Remove the frozen fat and pour the broth into liter containers.
