1 package Couscous Maison quick-preparation couscous
2 teaspoons turmeric
2 large onions, cut into large sections
200ml red wine (6.76 oz. – just over ¾ cup)
500g (1 lb) chicken liver, roasted
2 teaspoons your favorite general seasoning
1 teaspoon ground cinnamon
2 teaspoons mixed pepper
2 tablespoons Canola oil


Add 4 tablespoons date spread
If you like your food spicy, add some chili pepper

A wonderfully tasty, iron-rich dish, superbly blending chicken liver and couscous

How to prepare

  1. Prepare the couscous following the instructions on the package, and add 2 teaspoons of turmeric.
  2. Lightly fry the onions. Add the wine and chicken livers. Cook for about 5 minutes and then remove the chicken livers from the frying pan. Add to pan all other ingredients, except for the couscous.
  3. Reduce the amount of liquid until thickened. Add the chicken livers and serve immediately on a bed of couscous.
    Hearty appetite!

Hearty appetite!

Recipe courtesy of Lilush-Pnini

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