Couscous & Rooster Harissa Broth is a pleasant and flavorful dish that brings collectively the wealthy and fragrant spices of North African delicacies. This culinary creation combines tender rooster, fluffy couscous, and a sturdy broth infused with the distinctive warmth of harissa—a spicy chilli paste that provides depth and complexity to the dish. The wedding of textures and flavours in Couscous & Rooster Harissa Broth creates a harmonious and satisfying meal, good for individuals who recognize the fusion of savoury and spicy notes of their culinary expertise.
Prep: 10 minutes
Prepare dinner: 20 minutes
1 tbsp olive oil
1 onion, chopped
1 fennel bulb, chopped
1.3 litre rooster inventory
1 tbsp harissa paste
400g big wholewheat couscous
100g sugar snaps, sliced diagonally
50g California Walnuts, chopped
100g child spinach
200g roast rooster breast, shredded
Drizzle chilli sauce to serve
Warmth the oil in a big saucepan and fry the onion and fennel for five minutes. Add the inventory and harissa and produce to a boil, stir within the couscous and simmer, lined for five minutes.
Stir within the sugar snaps and Walnuts and cook dinner for an extra 2-3 minutes till the couscous is tender.
Add the spinach and rooster and stir till the spinach has wilted.
Spoon into bowls and drizzle with a little bit chilli sauce to serve.
Cooks tip: Attempt utilizing pak choi or mange tout as a substitute of the sugar snaps or swap the spinach for shredded Savoy cabbage.