Easy chicken and vegetable couscous
Gather all the ingredients.
Cut the pumpkin, carrot, and courgette into bite-sized pieces, cut the onion into julienne strips and chop the parsley.
Heat the water with a pinch of salt and a drop of oil. Spread the couscous on a tray, add water until covered. Use a fork to separate any clumps of grains. Leave to moisten for 5 minutes.
Season the chicken and brown it in a pot with olive oil. Add the onion and sauté until it is transparent. Sprinkle in the spices, add the tomato sauce and mix well. Pour in the ANETO CHICKEN BROTH, bring to a boil and cook for 20 minutes.
Add the vegetables, chickpeas, almonds, and prunes, boil 10 minutes more. Serve chicken and vegetables over couscous in bowls. Garnish with parsley and serve with Harissa (optional). TIP: If you cannot find Ras Al Hannout, you can make your own by combining 2 tablespoons of turmeric, 3 teaspoons of ginger, ½ tablespoon of cumin, and 2 tablespoons sweet smoked paprika.
Enjoy it!
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