Chicken with Couscous
This recipe was kindly contributed by the former Ambassador of Tunisia to Ethiopia, Mr Sahbi Khalfallah, and his spouse Monia Jaber.
- 2 tbsp. extra-virgin olive oil
- 1 lb. skinless chicken
- 1 large onion (chopped)
- 0.5 can of chickpeas (drained and rinsed)
- 10 baby carrots
- 1 medium potato cut in 4
- 1 zucchini cut in 4
- 4 medium pieces of pumpkin
- 1 tbsp. tomato paste
- 0.5 tsp. ground coriander
- 0.5 tsp. ground chili pepper
- 0.5 tsp. ground curcuma
- salt and pepper
In a sauce pan, heat the chicken (in 4 pieces) and the onion in olive oil for a few mins. Add 3 cups of hot water, chickpeas, tomato paste, chili pepper, ground coriander, curcuma, baby carrots, potatoes, pumpkin, and zucchini. Cook until the chicken is tender. Season with salt and pepper.
In a different pot, cover 2 cups of couscous with boiled, salted water and 1 tbsp. of olive oil. Let it soak for 5 mins. Fluff it up with a fork.
Mix the couscous with the sauce and decorate with the vegetables and chicken.
This recipe was kindly contributed by the former Ambassador of Tunisia to Ethiopia, Mr Sahbi Khalfallah, and his spouse Monia Jaber.
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