Moroccan couscous with chicken:
I’m about to plug you on this insanely delicious meal for the entire family! I had a meal like this in CT and I loved it so much I couldn’t wait to replicate it at home.
Moroccan couscous with chicken: Watch here
1.5 cups couscous
Boil for 10 minutes in 1.5 cups of chicken stock. Fluff with a fork.
1 tsp crushed garlic
1 tbsp Ras el Hanout spice (unfortunately no substitute available but you can make your own with every day spices – gotta google it)
Green chilli – for a kick if you need it
1/4 tsp turmeric
Heat and add 1.5kgs chicken with skin on. Cook for 5 minutes then take off lid and sear on each side for 4 minutes so the skin is crispy. Remove and keep aside.
In the same pan, add your veggies:
Potato, onion, carrot, green beans, cabbage, courgettes, whatever you like.
1 cup of chicken stock
1 tsp Ras el Hanout
3 chopped/liquidised tomatoes
1 can chickpeas – add last
Cook until done. Add back your chicken to warm through.
To plate, add your couscous to the platter, top with chicken and press down. Layer on your vegetables in a tower almost hiding your chicken.
Garnish with chopped parsley and raisins (optional) or pomegranate rubies