• 1 kg of whole couscous  
  • 3 chicken breasts  
  • 1 large onion  
  • 1 handful of chick peas  
  • 3 tablespoons of oil and 1 tablespoon of butter 
  • 10 cl of oil -10 cl of olive oil, or 80 g of butter  
  • Salt, pepper, turmeric, 1 cinnamon stick  
  • 2 carrots, 2 sprigs of celery and a handful of green beans  
  • All
  • 1 h
  • 1 h 30 min
  • 6
  • Average


On paper film, spread out your chicken breasts as much as possible so that you can stuff them, put your cut vegetables in a julienne, in the center of your chicken breast, season and close the paper film to obtain a regular bead and leave to cook for 30 minutes. - In a pot, cook the 3 chicken sticks until golden ( without paper film) in oil, remove them from the fire and reserve them for serving - Add the rest of the ingredients in the sauce, onion, spices, and chickpeas and cook for 45mn over very low heat (you can add vegetables in the sauce) - Rinse your couscous with water, then lay it in a bowl. Add a net of neutral oil and squeeze it between your fingers. When dry, put the couscous to steam in a strainer. As soon as steam escapes from the seeds, remove it, put it in a bowl, sprinkle with salt water several times passing your fingers between the grains, let dry for a second time, then put back to steam cook - Once cooked, sprinkle with olive oil or grease with butter - Serve with sliced chicken breast and sprinkle with sauce

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