Couscous with Chicken and Tomatoes

Recipe by Sackville
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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