The Jerusalem Post - The Jerusalem Post Magazine


- Translated by Tzvi Joffre.

Makes 6-8 servings.

4 Tbsp. olive oil

500 grams chicken breast, cut into cubes, or chicken thighs, cut into cubes or strips

1 large onion, cut into medium-sized


2 tomatoes, cut into small cubes

5 garlic cloves, minced

2 bell peppers, cut into small cubes 2 Tbsp. crushed tomato

1 bag of round Israeli couscous 1Tbsp. harissa

Salt and pepper, to taste

Water according to the instructio­ns on

the couscous package + 1/2 cup

For serving and garnish:

1/4 cup coriander, chopped 1/4 cup parsley, chopped

Heat olive oil in a wide, flat pot. Add the chicken breast or chicken thigh cubes and fry for 3-4 minutes, until they change color. Add the onions, mix and sauté for a minute or two.

Add the diced tomatoes and minced garlic and mix. Add the cubes of bell peppers and sauté while stirring for another minute or two. Add the crushed tomatoes and the couscous and steam everything while stirring. Gradually pour in the water, add salt and pepper and harissa, stir and bring to a boil. Cover the pot and cook until softened and the liquid is absorbed (if necessary, add a little water). Turn off the heat and leave closed for about five minutes. Sprinkle the chopped parsley and coriander on top. Serve hot.

Difficulty level: Easy-moderate Time: About 30 minutes Status: Meat

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