Cous cous with Galletto Vallespluga
1 hour and 20 minutes
• 2 Galletti Vallespluga (Cornish game hens), each cut into 8 pieces
• 400g medium grain couscous
• 125g precooked chicpeas
• 1 clove of garlic, peeled
• 50ml extra virgin olive oil
• 1 tbsp of couscous spices
• 2 courgettes
• 2 peppers (1 red and 1 yellow)
• 1 yellow onion
• 2 carrots
• 2 sticks of celery
• salt and pepper to taste
Preheat the oven to 180 degrees C.
Add the couscous to a bowl. Mix in 2 tablespoons of oil into the couscous and then add ½ litre of boiling water. Loosen any clumps and place the couscous in the preheated oven for 25 minutes or until all the water is absorbed.Then, gently mix with a fork and keep warm.
Meanwhile, finely chop the onion and garlic and add to a pan with olive oil and gently fry. Next, add the pieces of game hen with salt and pepper and brown on all sides.
Cut the carrots and celery into julienne strips and add to the pan. Cook for 25 minutes. Cut the peppers into strips and add along with the chickpeas to the pan, cover and cook for another 20 minutes. Finally, slice the courgettes and add with the spoon of spices and finish cooking for a further 15 minutes.
Serve the game hen and vegetables over the couscous on a large platter. The cooking juices from the hen and vegetables will make the couscous nice and moist.