How To Make Couscous With Chicken and Chickpeas

If you enjoy eating chicken dishes you will love this one. I personally prefer my food without any added salt but that is for each individual taste. However, it is advisable to watch how much salt you eat as too much could cause high blood pressure which can lead to heart disease and other health problems.

Ingredients for 4

  • 2 tbsp cooking oil
  • 8 chicken drumsticks or thighs
  • 3 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1onion thinly sliced
  • 1turnip peeled and cut into small cubes
  • 2 tbsp tomato paste paprika
  • 1 tsp1 1/2 tsp ground cumin
  • 1/8 tsp cayenne
  • 6 cups water
  • 3 carrots, sliced
  • 400g can chickpeas,drained and rinsed
  • 1/2 cup flat leaf parsley
  • 1 1/3cups couscous

In a large deep frying pan, heat the oil over a moderately high heat.

Season the chicken with 1/2tsp salt and the black pepper.

Brown the chicken in the pan for about 8 minutes then remove pan from heat.

Pour off all but 1 tbsp of fat and reduce the heat to low.

Add  the onions and  turnip and, stirring occasionally, for 3 minutes.

Stir in the tomato paste, paprika, cumin, cayenne,  and  two 1/4 teaspoons of the salt.

Cook, stirring, for 1 minute

Stir in 4 cups of the water and carrots.

Add the chicken and bring to a siimer.

Cover and cook for 20 minutes,stirring the mixture two or three times, until the chicken and the vegetables are almost done.

Stir in the chickpeas and the parsley and simmer until the chicken is done.

Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to the boil.

Add the remaining salt and couscous.

Cover, remove from the heat and let the couscous stand for 5 minutes, then fluff with a fork.

Serve the stew over the couscous.

Further delicious chickpea recipes:-

Aubergine and Chickpea Curry

Chickpea Stew with Tomatoes and Spinach

Slimmers Mushroms with Couscous

Traditional British Caulilower Cheese

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