Top Review by BeckyF
I cooked this meal for my husband, brother-in-law and sister-in-law and it went over really well. My sister-in-law is going to start getting some of the recipes because of serving them this one dish.
- 1 chicken, cut into portions
- 4 ounces cooked chickpeas (tinned are easiest)
- 2 cloves garlic
- 1 medium onion
- 2 carrots
- 4 large ripe tomatoes
- 1 tablespoon tomato puree
- 1 ounce chopped parsley
- 12 ounces couscous
- 4 tablespoons olive oil
- salt and pepper
Directions See How It's Made
- Peel and trim the vegetables.
- Fry the chicken pieces in half the olive oil until lightly browned.
- Add the sliced onion and the chopped garlic, the tomato purée and enough water just to cover the chicken.
- Season generously and simmer for 10 minutes.
- Add the cooked chick peas, the carrots, cut into batons (lengthwise into quarters), and the tomatoes, cut into 8 pieces each.
- Mix the couscous with its own volume of water and the remaining olive oil.
- Stir it and leave it to swell up for about 15 minutes.
- To cook: place it in a colander or sieve over a pan of boiling water (traditionally its done over the stew but this can be hazardous), steam for 20-25 minutes until swollen and cooked through.
- To serve: stir a knob of butter into the couscous and pile in a ring around a large dish.
- Spoon the chicken and vegetables into the centre of the dish and pass the sauce separately.
- It can have a little chili added to give it extra pungency.