Asian vegetables, couscous and chicken livers

Name: Asian vegetables, couscous and chicken livers
Ingredients: 250 g couscous; 10 ml olive oil; 750 ml water; 1 teaspoon iodized salt; 1 teaspoon dried spices (tarragon thyme curry); 450 g Asian vegetable mix; 15 ml olive oil; 2 tablespoons oyster sauce; 1 teaspoon sage-seasoned salt; 400 g chicken livers; 5 ml olive oil; 1/2 teaspoon iodized salt

Pasta/Pizza - Asian vegetables, couscous and chicken livers by Anisoara E. - Recipia

Asian vegetables, couscous and chicken livers are cooked separately, and the livers stay unsalted until the end. With vegetables and oyster sauce, the plate has soft couscous and browned livers, kept separate from the vegetables. I prefer to arrange everything separately, without mixing it before serving. Preparation: 15 minutes. Cooking: 42 minutes. Resting: 10 minutes. Total time: 67 minutes. Servings: 2. Approximately 950 kcal and 55 g protein per serving.

Ingredients

For the couscous

250 g couscous
10 ml olive oil
750 ml water
1 teaspoon iodized salt
1 teaspoon dried spices (tarragon thyme curry)

For the vegetables

450 g Asian vegetable mix
15 ml olive oil
2 tablespoons oyster sauce
1 teaspoon sage-seasoned salt

For the livers and serving

400 g chicken livers
5 ml olive oil
1/2 teaspoon iodized salt

Preparation

1. Bring 750 ml of water to a boil; this takes about 10 minutes. 2. Heat 10 ml of olive oil in a pan over low heat. Add the couscous and toast for 5 minutes, stirring, until golden. 3. Pour the boiling water over the couscous. Add 1 teaspoon of iodized salt and 1 teaspoon of spices, then turn off the heat and cover the pan. Leave it for 10 minutes, until tender. 4. Meanwhile, put the vegetable mix in a pan with 15 ml of olive oil. Cook covered over high heat for 20 minutes, until tender. Mix with the oyster sauce and sage-seasoned salt. 5. Pat the livers dry with paper towels. Heat 5 ml of olive oil in a clean pan and cook the livers covered over high heat for 7 minutes, until browned and no longer pink in the middle. Do not salt them before or during cooking. 6. Put the couscous in the middle of the plate, arrange the vegetables around it and place the livers on top. Sprinkle with 1/2 teaspoon of iodized salt when serving.

Notes

Livers of a similar size cook more evenly; cut thicker pieces in half. If using a frozen vegetable mix, thaw and drain it first so the water from the bag does not remain in the pan. Oyster sauces vary a lot in saltiness, so taste the vegetables before adding more salt at the table. The way it is arranged, the plate is more like pilaf with separate sides than a mixed dish. Serve it with a simple cucumber salad, without a heavy dressing. Leftovers keep in a sealed container in the refrigerator for up to three days; the couscous will soak up more liquid in the meantime. For a version without oyster sauce, use 2 tablespoons of soy sauce, but taste before salting. Oyster sauce contains oysters, while soy sauce contains soy and may contain gluten, so check the label if you have dietary restrictions.