Easy Chicken and Vegetable Couscous
Ingredients
- 1 L Aneto Chicken Broth
- 8 chicken legs
- 1 onion
- 3 tbsp Ras al Hannout
- 4 tbsp tomato sauce
- 1 courgette
- 180 g pumpkin
- 2 carrots
- 2 cups instant couscous
- 2 cups water
- 100 g chickpeas cooked and drained
- 40 g almonds
- 8 prunes (pitted) or a handful of raisins
- 1 tbsp parsley
- olive oil
- salt
- Harissa (optional)
Instructions
- Cut the pumpkin, carrot, and courgette into bite-sized pieces, cut the onion into julienne strips and chop the parsley.
- Heat the water with a pinch of salt and a drop of oil, spread the couscous on a tray, wet until covered to hydrate, with the help of a fork separate the grain, until it is loose. In 5 minutes it will be ready.
- Season the chicken, brown it in a pot with olive oil, add the onion to sauté until it is transparent, sprinkle in the spices, add the tomato sauce and mix well. Pour in Aneto Chicken Broth, bring to a boil for 20 minutes.
- Add the vegetables, chickpeas, almonds, and prunes, boil 10 minutes more, garnish with parsley and serve with couscous to taste, accompany with Harissa (optional). Enjoy!
Notes
If you cannot find Ras Al Hannout, make your own spice mix: 2 tablespoons of turmeric, 2 coffee spoons of ginger, ½ tablespoon of cumin, and 2 tablespoons brown sweet paprika.
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