Couscous Recipe with Chicken and Vegetables

Chicken and vegetable couscous

  • serves 4
  • Easy

Packed with plenty of nutritious veg, this hearty French chicken dish will warm you up on a chilly day

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North African food occupies much the same beloved place in the French diet as Indian cooking does in ours: indeed, couscous was actually voted the nation’s favourite food in one poll. Most French towns will have at least one restaurant serving it but it’s also very easy to make at home.

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Ingredients

  • saffron ⅛ tsp
  • olive oil 3 tbsp
  • chicken legs 4
  • red onion 1 large, finely sliced
  • ground ginger 1 tsp
  • black peppercorns ground to make ½ tsp
  • coriander a small bunch, stalks and leaves reserved
  • butternut squash 350g, peeled and cut into 3cm chunks
  • courgettes 2, cut into chunky slices
  • chickpeas 400g tin
  • couscous 150g
  • butter or extra-virgin olive oil 2 tbsp
  • flaked almonds a handful

Method

  • Step 1

    Soak the saffron in 50ml boiling water. Meanwhile, heat 2 tbsp of olive oil in a large lidded casserole over a medium-high heat. Brown the chicken legs on all sides until deep golden, then take out.

  • Step 2

    Turn the heat down, add the rest of the oil, and fry the onion until soft and starting to brown. Stir in the dried spices and 1 tsp salt, cook for 1 minute, then add the chicken back in, along with 700ml of cold water and the saffron and its soaking water. Cut the stalks from the coriander, tie loosely with string and add to the dish, saving the leaves as a garnish.

  • Step 3

    Bring to a simmer, cover, turn down the heat and cook for 40 minutes. Add the squash and courgettes to the pan, cover again and cook for 20 minutes or until the vegetables are tender. Remove the coriander stalks, tip in the chickpeas and season the broth if it needs it.

  • Step 4

    Cook the couscous following pack instructions and toss with 1 tbsp of butter and some salt. Fry the almonds in the remaining butter until just golden and then scatter on top of the chicken with the coriander leaves before serving with the couscous on the side.

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Nutritional Information

  • Kcals 825
  • Fat 42.2g
  • Saturates 10.7g
  • Carbs 51.1g
  • Sugars 10g
  • Fibre 9.1g
  • Protein 55.7g
  • Salt 1.7g
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