Royal Couscous with Seven Vegetables

Ingredients

• medium couscous500 g
• water1 liter
• salt2 tsp
• olive oil4 tbsp
• clarified butter (smen)2 tbsp
• chicken1 whole chicken (cut into pieces)
• onions2 large
• carrots4
• turnips3
• zucchini2
• green bell peppers2
• tomatoes3
• white cabbage1/4 head
• cooked chickpeas200 g
• ground ginger1 tsp
• turmeric1 tsp
• black pepper1/2 tsp
• cinnamon powder1/2 tsp
• saffron1 pinch
• fresh parsley1 bunch
• fresh cilantro1 bunch

Instructions

1. 1

   In a couscoussier, add 1 liter of water, 1 tsp salt, olive oil, and clarified butter. Add the chicken, chopped onions, spices (ginger, turmeric, pepper, cinnamon, saffron), and herbs (parsley and cilantro). Cover and cook for 20 minutes over medium heat.

2. 2

   Meanwhile, prepare the semolina: pour the couscous into a large dish, sprinkle with cold salted water, and mix with your fingertips. Let it rest for 10 minutes.

3. 3

   After 20 minutes of chicken cooking, add the carrots cut into large chunks, turnips, cabbage, and peeled tomatoes. Continue cooking for 20 minutes.

4. 4

   Place the semolina in the steamer basket of the couscoussier (without pressing) and set it over the pot. Cook covered for 15 minutes. Remove the semolina, break it up with a fork, sprinkle with a little cold salted water, and mix. Return to the steamer basket and cook for another 15 minutes.

5. 5

   Add the zucchini, bell peppers, and chickpeas to the pot. Continue cooking for 10 minutes until all vegetables are tender.

6. 6

   Serve the couscous on a large platter, arrange the meat and vegetables on top, drizzle with some broth, and serve hot.