Couscous royal

couscous royal

Couscous Royal is a feast that is served with Chicken Under Thigh, skewers with small lamb meatballs, chickpeas and vegetables. Soak the chickpeas in cold water overnight. Drain water. Bring the chickpeas to the boil with fresh water. Cook on medium heat for 90 minutes. Boil salt potatoes. Drain and mash with a fork. Turn the meat of the lamb leg through the mincer. Mix with mashed potatoes. Mix in a small egg and finely chopped onion. Season with pepper, salt and cayenne pepper. Mix in finely chopped parsley. Form small lamb meatballs. Turn in flour. Heat 1 tablespoon of oil in a frying pan. Fry the meatballs. Set aside. Chicken Turn under thigh in a marinade of 1 tbsp. oil, turmeric, coriander, cumin, pepper and salt. Put the chicken on a grill. Put it on the top rack in the oven. Set the grill to level 3. Grill the chicken for 15 minutes. Shortly before the end of the grilling time, put the meatballs on skewers. Warm them up in the grill. Prepare the vegetables for Couscous Royal. Peel the kohlrabi. Cut into small slices. Dice peppers and tomatoes. Cut an onion into sticks. Finely dice the garlic. Heat 1 tablespoon of oil in a pan. Sauté the vegetables. Add chick peas. Reduce temperature to medium. Steam vegetables until soft. Pour couscous into boiling water. Season with salt. Stir well. Remove pot from heat. Let the couscous royal swell for 2 minutes. Loosen the couscous royal with a little oil. Arrange the couscous royal on plates.

Servings: 3, Difficulty: 
Preparation time: 1 hour, Total duration: 2 hours

All data per serving:
1125 kcal
122 g
65 g
44 g

(C)opyright by Marions Kochbuch