Chicken Parcels with couscous is a very good …quick meal. Add the fennel salad and tomato salsa and yum yum!
There are a few extra steps, but it is pretty simple and the taste is wonderful.
Couscous is a great substitute for potatoes or pasta. I have been implementing couscous into quite a few of my meals recently and it is working very well.
I could eat couscous with herbs and chicken stock making a meal out of couscous.
The chicken parcels can be made with tuna or crab meat. The choices are endless. Phyllo sheets are perfect with just the right amount of dough. You are not eating a parcel of dough. It is light and crispy.
I hope you like these recipes.
- 1-2 preserved lemons
- 2 spring onions, chopped
- 1/2 a bunch of fresh coriander
- 1 chicken thigh and 1 chicken breast cooked and chopped into small pieces
- 2 teaspoons harissa, plus extra to serve
- 4 large sheets of filo pastry
- olive oil
- 1/2 teaspoon caraway seeds
- 1 cup couscous
- 2 teaspoons sun-dried tomato purée
- 1/2 bulb of fennel (can substitute cabbage slaw)
- 1/2 bunch of fresh mint
- 1 lemon
- extra virgin olive oil
- 1 pomegranate (optional)
- 1 large ripe tomato
- 1 small (1 inch size) fresh ginger
- 1/2 a lemon
- Finely chop the preserved lemons, onions and coriander (stalks and all) and Add to the chopped chicken. Add harissa and mix well.
- Lay out a sheet of filo pastry, add 1/4 of the chicken mixture and shape into the size of a packet of playing cards at the center of the bottom of the sheet, then push your thumb into the center of the filling to make a space for it to expand as it cooks
- Fold in the sides, then fold them up
- Repeat until you have 4 parcels resembling flat burritos
- Put 1 tablespoon of olive oil into large skillet, then add the chicken parcels and cook until golden and crisp on both sides
- Add the caraway seeds to the side of the pan and toast for a minute, then put the seeds into a salad bowl
- Add the couscous and 2 cups boiling chicken broth. Add the tomato purée and a pinch of salt and put a plate over the top to allow the couscous to steam. Set aside.
- Clean the fennel tops, then roughly chop and grate the bulb in a processor
- Place into a salad bowl, add chopped mint (the leaves)
- Squeeze in the lemon juice and drizzle with 1 tablespoon of extra virgin olive oil
- Season to taste and toss everything together
- Finely grate the tomato and ginger into a little bowl, add a pinch of salt and pepper, a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil and mix together
- Fluff up the couscous with a fork and place on a large platter
- Pile the fennel salad in the middle of the couscous.
- Scatter pomegranate seeds over the couscous if desired
- Serve the chicken parcels on the same large platter or on a separate plate.
- Serve with dollops of yogurt and the tomato salsa
- If you don't care for fennel, you can substitute cabbage slaw.
- This makes a great meal, chicken parcels, couscous and slaw with tomato salsa
- Preserved lemons can be found in your super market or specialty store. If you can't find them, you can substitute grated fresh lemons
- Harissa adds a special spice that is yum yum good.