Chicken couscous

Chicken couscous

Here is a complete dish, light ... and exotic wish to travel the taste buds of your entire family.


  • For 4 people :
  • 4 chicken legs
  • 400 g of medium semolina
  • 2 zucchini
  • 1 turnip
  • 4 carrots
  • 250 g of pumpkin
  • 200 g canned chickpeas
  • 2 tomatoes
  • 2 tbsp. tomato paste
  • 1 onion
  • 1 C. of ras-el-hanout
  • 1 C. cinnamon powder
  • 1 C. powdered ginger
  • olive oil
  • 1 cube of chicken broth
  • fresh coriander.


Wash the vegetables. Peel the carrots and pumpkin. Cut the zucchini and carrots in half lengthwise and then in sections. Cut the pumpkin and turnip into quarters. Cut the tomatoes into cubes. Peel and slice the onion. Pour some olive oil into a pan and brown the chicken legs under all their faces. Remove them and fry the onion and diced tomato in the pan. Add carrots and turnip and sauté 3 min. Add the pumpkin and do the same. Add spices, tomato paste, chicken bouillon cube, chicken legs and cover with water. Bring to a boil, then lower on low heat and simmer for 30 minutes. Add zucchini and chickpeas and cook another 10 min. Prepare the meal according to the instructions given on the package. Make the semolina dome in a serving dish. Add the chicken over and the vegetables around. Sprinkle with a little broth and serve the rest of broth separately. If you like, mix a c. of harissa in a small ladle of broth and serve separately. Tip +: You can use dry chickpeas. In this case, soak them the day before and place them in the broth at the beginning of cooking. If you want to add merguez to this cuckoo, grill them separately and add them to the semolina when serving.