Chicken & Couscous

50m
Serves 1
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Directions

  1. 1Lay out some cumin, salt, smoked paprika, all-purpose, and garlic powder on a plate.
  2. 2Throw that into a large bowl, squeeze in some lemon juice, followed by some garlic and ginger paste, harissa paste, and some olive oil.
  3. 3Throw in six skinless boneless chicken thighs and marinate for as long as you can be bothered.
  4. 4Throw the chicken thighs in the pan and look for a nice little char on each side.
  5. 5Remove from the heat and find the other half of the lemon we used to marinade the chicken and squeeze that into the pan to deglaze and get all the flavor from the bottom.
  6. 6Throw in half a white onion and soften that down.
  7. 7Go in with some courgettes, eggplant, and some green and red peppers.
  8. 8Cook that down for about five minutes, go in with some salt, and then finally the chopped garlic.
  9. 9Switch to a bigger pan and add the cooked vegetables.
  10. 10Make some chicken broth and mix that in the same pan that I seasoned the chicken to get all the remaining flavor marinade.
  11. 11Pour the chicken back into the pan, followed by the stock and marinade mix.
  12. 12Give that a good mix, season with some salt, and cover for about 20 minutes until the chicken was nice and cooked.
  13. 13Remove the chicken from the pan.
  14. 14Throw in two cups of couscous and cook that for about six minutes until it was thoroughly cooked.
  15. 15Squeeze in some grated lemon zest.
  16. 16Give that a good mix, add the chicken, and garnish with some fresh parsley.

Ingredients

  • 2 cups couscous
  • 1 salt
  • 1 cumin
  • 1 smoked paprika
  • 1 all-purpose
  • 1 garlic powder
  • 1 lemon juice
  • 1 garlic and ginger paste
  • 1 harissa paste
  • 1 olive oil
  • 6 skinless boneless chicken thighs
  • 0.5 half a white onion
  • 1 courgettes
  • 1 eggplant
  • 1 green and red peppers
  • 1 chicken broth
  • 1 lemon zest
  • 1 fresh parsley

Equipment

large bowlpantongswooden spatulagrater

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