Chicken couscous



Serves 4 people



2 carrots

1or 2 celery branch(es)

1 leek

1 courgette

Some pumpkin in cubes*

1 large onion chopped

1 chicken breast

2 to 3 spoons of ras-el-hanout**

1 Fresh coriander bunch

A little saffron both in powder and threads

1 can of cubed chopped tomatoes

Salt & pepper

2 tbsp of olive oil

1 can of chickpeas




1) Heat the onion and fry the chicken in a pan with the olive oil. When it’s brown outside, pour in a large pot. Add the sliced carrots, leek, courgette and the pumpkin cubes. Sprinkle with saffron, salt, pepper and add the tomatoes. Sprinkle some Ras-el-Hanout and add some fresh coriander. Cover with water and cook for 20 min.


2) When the vegetables are tender, add the rinsed chickpeas and some more spice/coriander if needed. Serve with spicy lamb sausages and couscous seed + one portion of the boiled chicken.


* Tip : Use your own pumpkin peeled and cut in the autumn and portioned in little bags in your freezer.


** Ras-el-Hanout recipe

2 teaspoons ground ginger

2 teaspoons ground cardamom

2 teaspoons ground mace

1 teaspoon cinnamon

1 teaspoon ground allspice

1 teaspoon ground coriander seeds

1 teaspoon ground nutmeg

1 teaspoon turmeric

1/2 teaspoon ground black pepper

1/2 teaspoon ground white pepper

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground anise seeds

1/4 teaspoon ground cloves



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