Name: Tunisian Spiced Chicken and Vegetable Couscous
Yield: 4 portions
Ingredients: 4 pieces chicken drumsticks; 300 g couscous; 2 pieces onion; 250 g potato; 2 pieces carrot; 1 piece zucchini; 1 cup chickpeas; 1.5 cups tomato sauce; 3 tbsp olive oil; 3 pieces bay leaves; 1 tsp turmeric; 1 tsp paprika; 1 tsp cumin; 1 tsp garlic powder; 1 tsp coriander; 1 tsp chicken seasoning; 1/2 tsp sugar; 1 tsp + to taste salt; 1/2 tsp + to taste black pepper; 700 ml water

1

Season the chicken drumsticks on all sides with a pinch of salt and pepper to taste.

2

Heat 2 tbsp olive oil in a large pot over medium heat, add 1 chopped onion, and sauté until translucent.

3

Add the seasoned chicken drumsticks and cook for 2 to 3 minutes, turning to lightly brown.

4

Stir in 1.5 cups tomato sauce, turmeric, paprika, garlic powder, ground coriander, chicken seasoning, sugar, 1 tsp salt, and cumin, then cover and cook on medium heat for 5 minutes.

5

Add the bay leaves, cooked chickpeas, and 700 ml hot water to the pot and stir well.

6

Add the halved carrots, cover, and simmer for 10 minutes.

7

Add the halved potatoes, cover, and simmer for another 10 minutes.

8

Remove the chicken drumsticks from the pot and set aside on a plate to avoid overcooking.

9

Add 1 quartered onion to the sauce, cover, and cook for 5 minutes; then add the zucchini wedges, cover, and cook for 7 minutes until tender.

10

Prepare the couscous: in a wide bowl, toss 300 g couscous with 1 tbsp olive oil, stir in 1/3 cup hot water, let sit for 5 minutes, then fluff, transfer to a steamer basket over boiling water, and steam for 10 minutes.

11

Return the couscous to the bowl, toss with 3 tbsp water to separate the grains, return to the steamer, and steam for another 10 minutes.

12

Transfer the steamed couscous to a serving platter, toss with several ladles of the hot spiced sauce until evenly tinted, and arrange the chicken drumsticks, vegetables, and chickpeas on top with extra sauce to serve.