Couscous with Chicken and Tomatoes

Time

Prep 5 min · Cook 35 min · 40 min total

Difficulty

easy

1. 1

   Peel and trim the vegetables. Fry the chicken pieces in half the olive oil until lightly browned.

2. 2

   Add the sliced onion and the chopped garlic, the tomato purée and enough water just to cover the chicken.

3. 3

   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.

   10 min
4. 4

   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.

   15 min
5. 5

   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.

   25 min
6. 6

   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.

7. 7

   It can have a little chili added to give it extra pungency.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.