1 chicken, cut into portions
4 ounces cooked chickpeas (tinned are easiest)
2 cloves garlic
1 medium onion
4 large ripe tomato
1 tablespoon tomato puree
1 ounce chopped parsley
12 ounces couscous
4 tablespoons olive oil
salt and pepper
Peel and trim the vegetables.Fry the chicken pieces in half the olive oil until lightly browned.Add the sliced onion and the chopped garlic, the tomato purée and enough water just to cover the chicken.Season generously and simmer for 10 minutes.Add the cooked chick peas, the carrots, cut into batons (lengthwise into quarters), and the tomatoes, cut into 8 pieces each.Mix the couscous with its own volume of water and the remaining olive oil.Stir it and leave it to swell up for about 15 minutes.
To cook: place it in a colander or sieve over a pan of boiling water (traditionally its done over the stew but this can be hazardous), steam for 20-25 minutes until swollen and cooked through.
To serve: stir a knob of butter into the couscous and pile in a ring around a large dish.
Spoon the chicken and vegetables into the centre of the dish and pass the sauce separately.It can have a little chili added to give it extra pungency.
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