Couscous with Vegetables Recipe - video with my Grandmother - CookingWithAlia - Episode 99
To view written recipe,click here:
In this video, my grandmother is going to show us how to make Moroccan couscous with meat and vegetables using the traditional Moroccan couscous pot. The meat and vegetables are cooked in a sauce, while the couscous is steamed and flavored with clarified butter. It may seem that you need a lot of steps, but it is actually very easy to make. Your family and friends will not believe that you made this dish! enjoy :-)
Lemon Chicken in a Garlic & Herb Butter Sauce with Couscous
RECIPE:
Serves 4
4 chicken thighs, boneless and skinless, pounded to 1/4-inch thickness
salt and pepper, to taste
1 tablespoon Olive Oil
1/2 cup dry white wine
juice and zest of 1/2 lemon
2 tablespoons of The Fresh Market Roasted Garlic and Herb Finishing Butter
(or 2 T softened butter, 2 t roasted garlic and ½ T Italian herbs – mixed well)
fresh parsley, chopped, for garnish (optional)
4 cups Osem Israeli Couscous, prepared according to package directions
Heat a skillet over medium high heat for two minutes. Season chicken thighs with salt and pepper. Add olive oil to skillet and swirl to coat; add chicken thighs and sear for two minutes on each side to create a light crust. Remove pan from heat and add wine and lemon juice; lower heat to medium low. Return pan to heat and begin scraping up browned bits as the chicken finishes cooking through, approximately three minutes. Place chicken on a serving platter. Whisk finishing butter into pan juices to make sauce. Pour sauce over resting chicken and garnish with lemon zest and optional parsley. Cook Osem Israeli Couscous according to package instructions and serve chicken over couscous.
Thumbnail Photo by Lukas from Pexels
One Pot Chicken and Orzo | RiceSelect®
This full-bodied Chicken and Orzo dish is complete with artichoke, feta cheese, olives, and seasonings. In this video, you’ll find out exactly how to make it yourself.
Have a look at our recipe that guides you each step of the way.
Once the chicken has been cooked in oil and butter, it’s time to prepare RiceSelect® Orzo in a pot of chopped onion, garlic cloves, dry white wine, and chicken stock. Not to mention, lemon juice, dried onion powder, cill, oregano, cinnamon, salt, and pepper.
The chicken is then ready to return to the pot, only this time with olives and artichokes, soon to be served with feta cheese and parsley garnish on top.
What is Orzo? And why is it different?
If you’ve ever found yourself confused as to whether or not orzo is a type of rice or pasta, you’re not alone. Simply put, Orzo is a kind of pasta that consists of miniscule ovals which resemble rice in shape and are virtually identical in size.
Orzo can be served warm, cold, or even at room temperature. Due to its unimposing size, as well as its smooth and tender texture, it makes a great addition to numerous dishes, including soups, stews, and casseroles. It even makes a great base for salads.
In Italy, orzo is often served with smoked sausage, salad, soup, or sometimes feta with tomatoes. As a versatile food, it’s found among all kinds of dishes.
One-Pot Chicken and Orzo is one of many of our recipes with RiceSelect® products. Subscribe now for more videos and cooking ideas.
RiceSelect®
Twitter |
Instagram |
Facebook |
Pinterest |
You Tube Channel |
More great recipes |
More kitchen tips |
Find a store |
Buy online |
Jacques Pépin Preps an Artichoke
Jacques Pépin makes everything look easy—even prepping artichokes.
Still haven’t subscribed to Bon Appetit on YouTube? ►►
CONNECT WITH BON APPETIT
Web:
Twitter:
Facebook:
Google+:
Instagram:
Pinterest:
Tumblr:
The Scene:
Want even more? Subscribe to The Scene:
ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
Jacques Pépin Preps an Artichoke