This is a healthy flexitarian recipe from Morocco with plenty of fresh vegetables. The quantities in the recipe here serve 2-3 (with a bit of leftover). It’s ready in 65 minutes or so.
- 2 tablespoons of olive oil
- 2 skinless and boneless chicken breasts, cut into large pieces
- 2 tomatoes, cut into quarters
- 2 courgettes, cut into large pieces
- ½ red bell pepper, deseeded and diced
- 1 turnip, peeled and diced
- 2 medium carrots, peeled and cut in 3
- 2 cups of peeled and diced pumpkin
- ½ medium-size onion, peeled and chopped
- ½ cup of cooked chickpeas
- 1 tablespoon of sultanas
- 5 sprigs of flat-leaf parsley
- 2 garlic cloves, peeled, germ removed, and chopped
- ½ teaspoon of ginger powder
- 2 teaspoons of Ras el hanout
- 2 cloves
- Hot water
- 3 tablespoons of tomato paste
- Salt and pepper
- ½ cup of whole wheat or regular couscous
- Harissa (optional)
Heat 1 tablespoon of olive oil in a large cooking pot over a medium/high heat, and cook the chicken until slightly golden.
Add the vegetables, chickpeas, sultanas, parsley, garlic, ginger powder, Ras el hanout, and cloves. Cover with hot water, stir in the tomato paste, and season with salt and pepper to taste. Bring to a boil, turn down the heat, and simmer covered for 30 minutes or so, until the vegetables are soft. Reserve.
Put the couscous in a serving bowl. Stir in 1 tablespoon of olive oil and 1 cup of the chicken/vegetable cooking liquid. Cover with a clean tea towel and let sit for a couple of minutes until the couscous grains have absorbed all the water. Break the couscous with a fork.
Serve the chicken and vegetables together with some cooking liquid in a large serving bowl, and the couscous in a separate serving bowl. It is also possible to propose on the side a bit of cooking liquid mixed with a bit of Harissa, a Tunisian hot Chili pepper paste.
As we had some leftover, I blended the chicken/vegetable bouillon. It made a great soup that we ate the day after.