- Chicken breasts - 2 pieces
- Chickpeas - 200 Grams
- Onions - 1/2 Pieces
- Carrot - 1 piece
- Celery stalk - 1 piece
- Zucchini - 1/2 Pieces
- Sweet pepper - 1 piece
- Couscous - 1 Glass
- Broth - 1 Glass
- Salt, pepper - - To taste
- Moroccan spices - - To taste (cumin, coriander, mint, cinnamon, garlic)
Chicken fillet and cut into small pieces. Chickpeas first soak for several hours, and then cook in boiling water for 1 hour. Clean and wash my vegetables. For a couple of minutes, fry the onions in a frying pan, then add the chicken pieces to it. Fry 3-4 minutes until the chicken turns white. Then add to the frying pan finely chopped celery and carrots. Cover with a lid and cook over medium heat for 10 minutes. Then we put chopped peppers and zucchini in a frying pan. We cook another couple of minutes. Add to the frying pan boiled until cooked chickpeas with a little water, in which it was cooked. At the same stage, salt, pepper and add all the spices. We simmer for another 5 minutes on average heat, after which we remove from heat. In parallel, prepare the couscous for a side dish. It's simple - you need to pour couscous with boiling water (ratio 1 to 1). Cover the lid, wait 10 minutes - and the couscous, which absorbed all the water, is ready. It's about a quick-cook couscous - a real couscous must be cooked for several hours, and that's why I do not consider this option. That's what a ready-made couscous looks like. Serve hot our side dish and main course. Bon Appetit!
Servings: 6