Chicken and Cous Cous | Chicken Recipes | Jamie Oliver Recipes (2024)

FAQs

How to cook couscous in Jamie Oliver? ›

Method. Place the couscous, cumin, paprika and a big pinch of salt into a bowl. Stir to combine, then pour over just enough boiling water to cover the couscous. Cover the bowl and leave for about 10 minutes.

Couscous is a traditional Berber dish of semolina(granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.

1 chicken breast half with 1 cup couscous: 357 calories, 12g fat (2g saturated fat), 63mg cholesterol, 711mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 29g protein.

Using chicken or other stock instead of water will give your couscous a deeper flavour and make it more substantial. Bring a cup or two of stock (I tend to add a little extra to allow for evaporation) in a medium to large pot. Remember couscous will expand.

Cooking couscous is easy, especially once you nail the couscous water ratio! You'll need 1 ¼ cups water or broth per 1 cup of Golden Couscous. After you bring your water or broth to a boil with a ½ teaspoon of salt, add your couscous.

Couscous is high in carbs and may not be the best choice for individuals with blood sugar issues, celiac disease or non-celiac gluten sensitivity. It also contains fewer essential nutrients than other foods.

Couscous can be served as a side dish or a main meal, and goes well with beef, chicken, fish, lamb or as part of a vegetarian meal (with beans, tofu, etc.) You can also stir in additional ingredients (vegetables, nuts, dried fruit) to add something special to your couscous and make it a more substantial dish.

I added a pinch of ground cumin, chopped parsley, dill, and green onions. I also added a couple of garlic cloves that have been minced and sauteed in extra virgin olive oil. Once you add the flavor makers of your choice, give the couscous another toss to combine, and transfer to a serving platter. Enjoy!

One of the foremost popular Moroccan dishes is couscous. Traditionally, it's made from wheat pasta, which is rolled and sliced by hand. It's steamed with stewed meat and seasonal vegetables. While serving, the couscous is covered by meat, then vegetables are placed on top or on the edges of the pyramid.

What is Morocco's signature dish? ›

Tagine: The Quintessential Moroccan Dish

A chicken tagine with olives and preserved lemon. A trip to Morocco would be incomplete without indulging in the country's most famous dish, the tagine.

Though couscous is not considered a low carb food, that doesn't mean that it's unhealthy. While it may not be suitable for individuals counting their daily carb intake, it's an excellent food for those looking to live a healthier lifestyle.

The calorie breakdowns for these grains are similar to the carbohydrate breakdowns. Pasta and white rice have the highest calories, while couscous and quinoa have the fewest calories. Pasta comes first at 160 calories per 100 gram cooked serving, followed by white rice at 130 calories.

Regular couscous isn't considered a whole grain but can be part of a healthy diet when properly portioned. One cup of cooked traditional couscous has about 175 calories, 6 grams of protein and 1gram of fiber.

You want to have around 60g of couscous per person. Only boiling water is needed to cook your couscous, but the important bit is the couscous to water ratio, you should abide by the 1:1 rule. So, for 60g of couscous, you will need 60ml of boiling water.

Simple couscous recipe

Tip the couscous into a heatproof bowl and pour over the water or stock. Cover with cling film or a lid and leave for 5-10 mins until the couscous is soft. Fluff the couscous up with a fork, drizzling with the olive oil, and season with salt and pepper if you like.

Too Much Water: Stick to the 1:1.5 ratio to avoid mushy couscous. Underseasoning: Don't forget to season your water with a pinch of salt.

All you need to prepare couscous is boiling water, but it's important to use the correct water to couscous ratio. For most types of instant couscous, use a ratio of 1:1 1/2, so for example 1 cup of couscous to 1 1/2 cups of water. Allow around 60g of couscous per serving.