Craving an explosion of flavor? Journey to Syria with this vibrant chicken and giant couscous recipe, a dish that's both surprisingly simple and utterly delicious. Get ready to unlock the secrets to perfectly spiced chicken, fluffy couscous pearls, and a stunning presentation that will have everyone begging for more.
Key Ingredients
For this taco sauce, I've got a line-up of ingredients that'll make your taste buds sing! I'm talking 2 cups (that's 500ml!) of tomato passata, or that US tomato sauce you see in cans – 16 ounces of it, to be exact!
Next up, we're adding water – 3/4 cup, about 185 ml. Now, for spices, I'm using 1 tbsp of cumin, 2 tsp of onion powder, and 1 tsp of garlic powder. Don't skimp – these spices are very important!
Also, I throw in 1/2 tsp of paprika, 1 tsp of sugar (just a touch!), and cayenne pepper – start with 1/4 tsp, and then crank it up if you're feeling brave. Plus, 1 1/2 tsp of dried oregano, 1/4 tsp of black pepper, and 1/2 tsp of salt. For a healthier alternative, you can skip the pre-made sauce altogether and make your own taco seasoning.
The cayenne pepper is a sneaky little guy, so go easy!
Cooking Instructions
Now, I'll teach you how to cook this! First, grab a saucepan—it's gotta be big enough to handle all the sauce!
I want you to toss in 2 cups (or 500ml) of tomato passata; it just plain tomato puree. Don't confuse it with tomato paste, okay? We want a smooth sauce, not sour stuff! Then, add 3/4 cup (that's 185 ml) of water.
Next, let's spice things up: 1 tablespoon of cumin, 2 teaspoons of onion powder, 1 teaspoon of garlic powder, and 1/2 teaspoon paprika. Drawing inspiration, you could create similarly flavorful blends by incorporating herbs like lemongrass or ginger. Oh, don't forget 1 teaspoon of sugar to balance that tangy tomato!
Now, a little kick! Put in 1/4 teaspoon of cayenne pepper—or a bit more if you're brave. Add 1 1/2 teaspoons of dried oregano, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt. Simmer it all for 10 minutes on medium-low heat, stirring occasionally, or else it may burn. You're all done!
Serving Suggestions
I think you'll find this taco sauce is super versatile! It's not just for tacos, you know? It's way too good to limit it to just Tuesdays!
I really recommend serving this sauce warm, right after you simmer it. That way, the flavors are at their peak! But hey, I get it – sometimes, you gotta plan ahead. No biggie. You can serve it cold, too.
Here are a few ideas.
- Drizzle it over nachos—like a flavor explosion in every bite!
- Mix it into your scrambled eggs—a Tex-Mex breakfast boost!
- Use it as a dip for quesadillas—trust me, it's a game-changer.
- Slather it on a burrito—say hello to maximum deliciousness.
- Spice up your chili—level up your fave meals easily!
Don't be afraid to experiment. I'd love to hear about other creations you come up with (and don't forget to share pics)!
Storage Information
From drizzling to dipping, this taco sauce is quite the flavor superstar! Once you've made your awesome taco sauce, you've got options: let it cool, then use it pronto, or keep it for later!
If you're planning to use it within 5 days––yay––just pop it in the fridge. I make sure it's in an airtight container; nobody wants funky fridge smells mixing in!
Wanna keep it longer? Freezing's your best friend! I portion mine out – serving sizes make everything way easier.
When you're ready to use that frozen goodness, defrost it completely. It's a sauce, so you might wanna warm it up a bit. Give it a good swirl – ingredients can sometimes be like, "Nah, I'm staying put!" Now, go make those tacos sing!
Short Recipe Version
Syrian Chicken Giant Couscous****
Prep time: 20 minutes
Cook time: 35 minutes
Servings: 6
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 4 cups chicken broth
- 1 cup giant couscous
Instructions:
- Cut chicken into bite-sized pieces.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned. Remove chicken and set aside.
- Add onion and bell pepper to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in diced tomatoes, chickpeas, cumin, turmeric, and cinnamon. Bring to a simmer.
- Add chicken broth and couscous. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until couscous is tender and liquid is absorbed.
- Stir in cooked chicken and heat through.
Nutrition Information (per serving, estimate):
- Calories: 420
- Protein: 35g
- Fat: 15g
- Carbohydrates: 40g