I’m not a fan of couscous, but a friend of mine showed me his orange and earl grey couscous recipe. Since then, this recipe is one of my all time favorite comfort food at home.
Ingredients for Orange – Earl Grey Couscous
150 gr of couscous
Salt & Pepper
1 tsp turmeric powder (or curry powder)
1 tsp ras el hanout powder (1 tsp of harissa paste)
200 ml of orange juice
2 tbsp of raisins
1 tea bag of earl grey tea
3 tbsp of olive oil
a bunch of cilantro
Method for Couscous
Pour the orange juice on a sauce pan, season with salt and pepper. Add the turmeric or curry powder. Put the earl grey tea bag inside the sauce pan. Add ras el hanout powder. Whisk it well. Put them to boil.
Pour the liquid into the couscous, around 150 ml. Keep the rest of 50 ml liquid aside as we’re going to add it later to our chicken dish. Cover with plastic film and let it cool down. Meanwhile, chop finely the raisins and cilantro. Once the couscous is cooled down, take off the cover and add the raisins and cilantro.
Here’s a video tutorial from a friend of mine.
Ingredients for the Chicken
2 chicken thighs
1 courgette or zucchini
1/2 of yellow pepper
1 red onion
1 tbsp of harissa
1 tsp of curry / turmeric powder
1 tsp of garlic powder
1 tsp of cilantro powder
1 maggy block (chicken stock)
500 ml of water
Salt and pepper
10 gr of butter
Olive oil and sesame oil
Method for the Chicken
Cut the chicken into tiny pieces. Chop the aubergine, courgette, carrot, yellow pepper, and onion.
Put the olive oil into medium heat casserole. Add the chicken pieces, fry it until golden brown, add the onion and the rest of vegetables. Stir-frying for 5 minutes until everything is hot and simmering.
Add the rest of orange – earl grey liquid, then add some water. Add all the spices powder and chicken stock. Let it boil. Once boil, turn the heat down, then add the butter. Season with salt and pepper. And finally add 1 tsp of sesame oil.
Now it’s ready to be served with the couscous. Sprinkle with finely chopped cilantro.