Couscous

Ingredients (for 5 people)

• 0.75 kg couscous (€3.1/kg)
• 3.13 tbsp olive oil (€5.49/liter)
• 1.25 corn-fed chickens, cut into pieces (€7.89/kg)
• 3.13 onions, roughly chopped (€1.09/kg)
• 0.63 tsp turmeric (€2.05/50g)
• 0.63 packet saffron powder (€2.75/50g)
• 0.63 tsp thread saffron (€4.99/0.5g)
• 0.31 bunch cilantro, roughly chopped (€0.99/20g)
• 0.31 bunch parsley, roughly chopped (€1.19/100g)
• 1.25 cm fresh ginger, grated (€5.39/kg)
• 3.75 tomatoes, unpeeled and halved (€2.19/kg)
• 156.25 g carrots, in thick strips (€0.79/kg)
• 312.5 g zucchini, in thick chunks (€2.49/kg)
• 250 g cooked chickpeas (€0.32/200g)
• 93.75 g dried fruits (apricots, prunes, etc.) (€6.99/500g)
• 0.63 butternut squash, in thick chunks (€0.89/kg)
• 1.25 cinnamon sticks (€1.44/15g)
• 62.5 g raisins (€3.56/kg)
• 62.5 g roasted pine nuts (€6.12/200g)
• Pepper (€1.18/100g) - Salt (€0.27/kg) - Water (€0.19/liter)

Preparation Method

Prepare the Warm Vegetables with Chicken:

1. Brown the chicken pieces in olive oil until crispy.
2. Add onions, dried herbs, cilantro, parsley, and grated ginger.
3. Season with additional pepper and salt.
4. When flavors blend, add tomatoes and a splash of water without stirring. Cover and simmer.
5. Remove tomato skins once tender.
6. Add carrots and stir. Increase heat, add water until vegetables and meat are submerged.
7. After 15 minutes, add zucchini and cook until soft.
8. Add chickpeas and dried fruits, simmer briefly.

Prepare the Squash:

1. Cook squash with cinnamon sticks in vegetable broth until tender.
2. Mix in raisins once cooked.

Steam the Couscous:

1. Spread couscous on a flat dish. Add salted water and mix until absorbed.
2. Repeat until grains double in size.
3. Steam couscous in a couscoussier for 30 minutes.

Serving:

Spread couscous on a large platter. Arrange the vegetable-chicken stew in the center and garnish with roasted pine nuts.

Couscous is packed with vegetables, which occupy the top tier of the food pyramid. This makes it a healthy dish!