Guinea fowl with couscous and vegetables
Complexity:
Average
A very bright and aromatic Moroccan-style dish - ripe summer vegetables, tender guinea fowl in a spicy sauce and crumbly couscous. Great both as a festive dish and as a simple lunch. Guinea fowl can be replaced with delicious chicken. For this dish, you will need a deep pan with thick walls and a bottom, a small cauldron is also suitable, of course, tagine will be the perfect dish, but it turns out great in the pan!
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5
Recipe "Guinea fowl with couscous and vegetables"
Ingredients
guinea fowl carcass
1 pc.
squash
1-2 pcs.
eggplant
1-2 pcs.
bell pepper
1 large
bulb
1 pc.
salted lemon (or zest of the usual)
bunch of parsley
olive oil
Spices:
dried ginger
turmeric
hot ground pepper
ground paprika
ground cinnamon
salt
couscous
2 cups
Step 1/7
Cut the previously thawed guinea fowl into portions, dry, fry quickly in a hot pan in olive oil until appetizing and put on a plate.
Step 2/7
Cut the onion into feathers and fry in the remaining oil from the guinea fowl, adding spices.
Step 3/7
Cut zucchini, eggplant and bell peppers into thick blocks. Put pieces of guinea fowl in a pan with onions, interspersed with vegetables, put legs and hips down, and breast on the very top. Add half the parsley and the salted lemon, dividing it into 4 if you don't have any salted lemons. Use the zest of regular and a tablespoon of juice. Cover the pan with a lid and simmer the guinea fowl over a low heat for about an hour and a half until soft.
Step 4/7
Cut the remaining eggplant and zucchini into rounds and bake in the oven under the grill until tender.
Step 5/7
Cover the couscous with twice as much boiling water and cover, add a little olive oil and salt to the steamed cereal, loosen with a fork. Couscous tastes better freshly cooked, so cook it as much as you eat in one go.
Step 6/7
Couscous lay out the dish with a slide, top with meat and vegetables from the pan.
Step 7/7
Pour over the resulting sauce, top with baked eggplant and zucchini rounds, sprinkle with parsley. Bon appetit!
For the holiday Bird
Ingredients
guinea fowl carcass
1 pc.
squash
1-2 pcs.
eggplant
1-2 pcs.
bell pepper
1 large
bulb
1 pc.
salted lemon (or zest of the usual)
bunch of parsley
olive oil
Spices:
dried ginger
turmeric
hot ground pepper
ground paprika
ground cinnamon
salt
couscous
2 cups
Nutritional value per 100 g
Calories
132 kcal
Proteins
12 g
Fats
3 g
Carbohydrates
12 g
Saturated fat
1 g
Dietary fiber
1 g
Added sugar
0 g