BASIC RECIPE FOR PEAK'S
- 1 pack gluten-free couscous (450g)
- 1 spoon of sunflower oil
- 1 teaspoon of salt
- 500ml water
Put the couscous in a bowl and mix it with oil and salt. Fill the bowl with lukewarm water until the couscous is just 1cm below the rim. Let it soak for 20 minutes until the couscous grains have soaked and are dry to the touch.
USING A SAUCEPAN:
Bring water to the boil in the pan. Put the soaked couscous in the colander and keep it suspended above the steam without it touching the water in the pan. Lock the pan with a cover and let it steam until ready within approx. 45 minutes. Take the couscous out and mash it properly with a fork to eliminate lumps.
COUSCOUS WITH SWEET CHICKEN
- 1 pack of Peak’s gluten-free couscous (450g)
- 125g chickpeas, soaked
- 2 spoons of oil
• 500g chicken (5 chicken legs)
- 2 onions, chopped into rings
- 1 clove of garlic, fine-chopped
- black pepper, turmeric, ginger and cinnamon, a half bunch of parsley
- a half bunch of coriander, fine-chopped • almonds • 50g soaked raisins
- 1 teaspoon of sugar or honey
(Preparation: 20 minutes, cooking time: 45 minutes)
Prepare the couscous according to the basic recipe.
Boil the chickpeas - with some salt and water - until done in a pan with the lid on. Wash the chicken legs and let them dry on a paper kitchen towel. Bake them in oil and add one of the chopped onions and the fine-chopped garlic. Add the spices and fill the pan with lukewarm water until the chicken legs are half-submersed. Finally, add the chickpeas, boiled and ready. Place the lid on the pan and let the dish boil until done (20 minutes).
Meanwhile, put two saucepans with water on the heat and let the almonds soak for 1 minute in one pan and the raisins in the other one (can also be done in a micro-wave oven).
Peel, and dry in a tea towel or on a paper kitchen towel. Bake the almonds in a frying-pan, with a thin layer of oil. Keep stirring until the almonds have a light brown colour. Scoop them out of the pan and drain them onto a paper kitchen towel. Spread a pinch of salt over the almonds. Chop 2 onions into rings and caramelize them in a saucepan; add some gravy from the sauce, with a pinch of cinnamon, sugar, turmeric and pepper. Finally, add the soaked raisins and keep stirring until the onions are sautéd, with a light brown colour. Mix the couscous with a ladle of gravy and scoop it onto a dish. Make a dent in the middle and place the chicken legs with the chickpeas in it. Top it up with the onions, raisins and almonds.