Authentic Tunisian Couscous Au Poulet Recipes

Steps:

• boil pasta.
• on the fire, mix cream, egg and salt.
• add cloves and butter,.
• put on the pasta.
• cook in the oven for 20 mn.

Steps:

• Place all the vegetables into a large saucepan, place the chicken on top of the vegetables then add the broth.
• Season with salt and plenty of pepper, bring to the boil then reduce the heat, partially cover and simmer for about 45 minutes.
• At the end of the cooking time, place the egg yolks in a small saucepan over a medium heat and cook, stirring with a wooden fork or spoon until lightly scrambled.
• To serve - transfer the eggs to a large soup tureen, pour the soup broth, vegetables and pieces of chicken into the eggs stirring constantly. Garnish with chopped parsley.

Steps:

• Saute onion and olive oil in a saucepan over medium heat.
• Add tomato paste, chickpeas, and 1 cup of water, and allow to boil for 15 minutes.
• Cut vegetables, place them into pot, add 4 1/4 cup of water, and bring to a boil. Allow to cook for 30-45 minutes, or until veggies are cooked.
• To prepare couscous, place it into a colander or sifter, replacing about 1 cup water with tomato sauce. (NOTE: I used couscous that only needed to sit in hot water for 5 minutes to cook. When doing so, I used 1 cup water and 1 cup of the sauce).
• Place couscous in a large bowl, pour some of the sauce over it, and arrange vegetables on top.

Steps:

• In a Dutch oven or a large kettle put the chicken, stock, salt, thyme, and bay leaf, cover and simmer for 45 minutes. Add the onions and carrots continue to simmer for an additional 10 minutes.
• Remove 2 cups (500 ml) of liquid. Melt the butter in a small sauce pan, add the flour and cook for 2 minutes over low heat, (do not brown it). Slowly add the 2 cups of liquid stirring until thicken.
• Whisk the lemon juice in the egg yolks. Blend into the sauce. Reheat but do not boil the sauce as this will curdle the eggs. Blend the sauce with the chicken. Stir in the cayenne. Pour into a serving bowl.
• Sprinkle with parsley and serve over noodles or rice.