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Do not expect to find in this post the REAL recipe for Cous Cous! Without infamy and without praise this is just my way of preparing couscous, because we like it ... We say that Morocco is not, nor will Maghreb Sicilian. It 'all right Mediterranean, but does not belong to any ethnic group. Among other things, use the cous cous that is at the supermarket, the "pre-cooked" ... I think the Arabs and couscous horrified the purists in this view, a bit 'as when I was terrified when I see Americans who are seasoned tortiglioni (scotti!) with ketchup! brrrrr ... The

CousCousAModoMio changes from time to time depending on the ingredients I have at home, although there are some basic ingredients that can not be missed: peppers, eggplant, zucchini, chicken.
Let's start with the recipe.
It 'easy even though I usually a lot of dirty pots, pans and pots ... but surely you are more brave than me!

Serves 4

To cook the couscous:
280g of cous cous
400g of boiling salted water
1 packet of saffron
3 tablespoons extra virgin olive oil

To prepare vegetables:
1 aubergine 1 onion or scallion

1 yellow pepper (or red)
a small pack of cooked beans (like Bonduelle)
1 package pre-cooked chickpeas

13 cherry tomatoes as you like: carrots, celery, parsley

chilli salt


To prepare the chicken:
4 / 5 slices of chicken breast
1 white onion
Curry

oil salt to taste


I usually start with the chicken.
Cut the slices of chicken breast strips or squares and start preparing like a chicken curry.
Gently fry the onion and brown the chicken. As soon as the chicken will expel its water dissolve a spoon (teaspoon or according to taste) curry powder 2 fingers in hot water and pour over chicken. Add salt and cook covered for up to 10 minutes or cmq until the chicken is cooked. (Not otherwise it becomes too dry!) \u200b\u200b

While the chicken is cooked wash vegetables and dicing. Cookin 'raw with a little chili oil in a large skillet and cook to start a flame high enough to brown them a bit' and let fairly crisp. (I do not like the soggy vegetables cous cous!). Usually I start with peppers and onions, then add the zucchini and eggplant. Jump all 4 / 5 minutes and just before the color fades with too little white wine and add a little water. When the vegetables are almost cooked add the tomatoes, chickpeas and beans, just to make them more flavor and heat.

thongs salt and pepper and add the spices I have at home (curry, cumin ...) or prepared for cous cous (I think it has in cinnamon, ginger, curry ..), something that spices melt ( 2 min) then turn off everything and sprinkle with chopped parsley. The cilantro or mint are good options (or additions are possible).

Once cooked all the seasonings (chicken and vegetables) I dedicate myself to the preparation of cous cous, which takes away a priceless time ... About 8 minutes! ah ah
I boil water with salt and saffron and meanwhile put the couscous in a large pot in shallow then that will cover the coperichio and mingling with a fork oil with cous cous.

As soon as the water is boiling to the cous cous, move the pan to distribute evenly and cover with the lid on for about 8 minutes or until cmq wheat has absorbed all the water.
Once ready, widened again with a fork and mix all ingredients in a large bowl (or pan).

You can serve hot or at room temperature.

I really like eating next to a species that do tzatzichi mixing a greek yogurt, parsley, a pinch of salt and some lemon juice!