Chicken & Vegetable Couscous

📝 Ingredients

• 600 g boneless, skinless chicken thighs
• 240 g medium wheat couscous
• 2 carrots
• 2 courgettes (about 400 g)
• 1 turnip (about 150 g)
• 1 onion
• 1 tin chickpeas (about 250 g drained)
• 200 g chopped tomatoes + 1 tbsp tomato purée
• 2 tbsp olive oil
• 2 tsp ras el hanout
• 1 chicken stock cube + 1 litre water
• 1/2 bunch fresh coriander
• Salt, pepper

🍴 Utensils

• Large casserole dish with lid
• Large mixing bowl
• Ladle
• Fork
• Knife
• Chopping board

📖 Steps

1. Cut the chicken into large 4 to 5 cm pieces. Peel the carrots and turnip, then cut them into large chunks. Cut the courgettes into 4 cm chunks without peeling them and slice the onion. Rinse and drain the chickpeas.
2. Heat 1 tbsp oil in the casserole over a medium-high heat. Brown the chicken for 5 minutes, turning it, then add the onion and ras el hanout and fry for 2 minutes, stirring, to toast the spices.
3. Add the chopped tomatoes and tomato purée, pour in 1 litre of water and crumble in the stock cube. Add the carrots and turnip, bring to the boil, then cover and simmer gently for 20 minutes.
4. Add the courgettes and chickpeas, then cook for a further 15 minutes, covered. The vegetables should be tender but keep their shape: courgettes added too early fall apart in the broth.
5. Meanwhile, put the couscous in the bowl with 1 tbsp oil and a pinch of salt. Rub it between your fingertips to coat every grain, which prevents lumps.
6. Ladle 250 ml of piping-hot broth from the casserole and pour it over the couscous. Cover with a plate and leave to swell for 5 minutes off the heat, without touching it.
7. Fluff up the couscous with a fork, lifting it without crushing it, until the grains are well separated. Taste the broth and adjust the seasoning with salt and pepper.
8. Serve the couscous in shallow bowls, arrange the chicken and vegetables on top, then ladle over plenty of broth. Sprinkle with chopped coriander just before serving.