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I first came across couscous in Tunisia, although it is also widely eaten in France and French-speaking countries such as Martinique and Guadeloupe. It can be eaten by itself as an accompaniment to meat, but I much prefer to add all the following ingredients to make a complete meal. SERVES 4 Preparation Time: 10 Minutes |
| 1 medium onion, chopped | 1 cup chicken stock |
| 1 cup mixed vegetables (carrot, cabbage, courgette), chopped | 1 cup cooked chicken |
| 1 cup couscous | 1 teasp cumin |
| 1 clove garlic,crushed | 1 teasp salt |
| 1 can chick peas |
In a large saucepan, melt a knob of butter, and saute the onion until soft. Add the rest of the vegetables, together with the chicken stock and simmer gently until cooked. Add the can of chick peas (including the liquid) and bring to the boil. Add the couscous, cumin, salt and cooked chicken, and boil for a further 2 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. Fluff everything up with a fork and serve straight away.