Couscous with vegetables and chicken legs

Name: Couscous with vegetables and chicken legs - Iosefina M.
Ingredients: 10 chicken wing drumsticks; 1 large onion; 1 red bell pepper; 1 garden carrot (if buying; use only half as they are larger); 200 ml tomato juice; 3; 4 garlic cloves; basil; salt; pepper; 250 g couscous; 4; 5 tablespoons palm oil

Diverse - Couscous with vegetables and chicken legs by Iosefina M. - Recipia

Couscous with vegetables and chicken drumsticks: a delicious recipe inspired by culinary traditions that blend Mediterranean flavors with fresh ingredients. This dish is perfect for a family dinner or a meal among friends. The total preparation time is approximately 45 minutes, and the recipe is sufficient for 4 servings. Ingredients: - 10 chicken drumsticks - 1 large onion - 1 red bell pepper - 1 garden carrot (or half of a larger carrot) - 200 ml tomato juice - 3-4 cloves of garlic - dried or fresh basil, to taste - salt - pepper - 250 g couscous - 4-5 tablespoons palm oil (or another vegetable oil, if preferred) Preparation: 1. Start by preparing the ingredients. Wash the drumsticks well and remove excess fat. Chop the onion, bell pepper, and carrot into small cubes for even cooking. The garlic slices should be thin to release their aroma. 2. In a large skillet or deep pot, heat the palm oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. This will give a sweet and aromatic flavor to your dish. 3. Add the carrot and bell pepper, continuing to sauté the vegetables for another 5-7 minutes, stirring occasionally. These vegetables add texture and color, being essential for a tasty couscous. 4. Now, add the drumsticks to the skillet, mixing well to coat them with the vegetables. Pour the tomato juice over and season with salt and pepper to taste. Cover the skillet and let it simmer on low heat for about 15 minutes, until the meat is well cooked and tender. 5. While the drumsticks are cooking, prepare the couscous. In another skillet, add 1-2 tablespoons of palm oil and toast the couscous over low heat until it turns slightly golden, stirring constantly to avoid burning. 6. Add 500 ml of hot water over the toasted couscous, cover, and let it simmer on low heat for 5-7 minutes, until the couscous absorbs all the liquid. If you notice it needs more, you can add additional hot water to achieve a fluffy texture. 7. When the couscous is ready, add it to the drumstick and vegetable mixture, stirring gently to combine the ingredients. Let it simmer together for 2-3 minutes to allow the flavors to meld. 8. Finally, add the sliced garlic and basil, mixing well. The garlic will add a note of freshness to the dish and envelop everything in a delicious aroma. Serving: The couscous with vegetables and drumsticks is delicious both warm and cold. You can serve it alongside a fresh green salad or with a spoonful of Greek yogurt to add a touch of creaminess. You can also experiment with other vegetables, such as zucchini or squash, to add variety. This simple and quick recipe is ideal for a hearty dinner, and the combination of couscous and meat offers a balanced meal. Enjoy every bite and savor the Mediterranean flavors!

Couscous with vegetables and chicken legs

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