Chicken and Vegetable Couscous

Instructions

1. 1

   The day before, soak the 20 g of dried chickpeas in 250 ml of water for 12 hours in the refrigerator. Drain, rinse, then cover with 500 ml of fresh water. Bring to a boil and simmer gently for 60 to 90 minutes, until a chickpea crushes easily; add 100 ml of hot water if needed.

2. 2

   Slice the 40 g of onion. Cut the 70 g of carrot and the 60 g of turnip into 2 cm pieces, and the 70 g of zucchini and the 60 g of pumpkin into 3 cm pieces. Cut the 120 g of raw chicken breast into 3 cm pieces.

3. 3

   When the chickpeas are tender, drain them, keeping 400 ml of their cooking water, topped up with fresh water if needed. In the bottom of the couscoussier, heat 7 g of the 10 g of oil and soften the onion for 5 minutes with a pinch of ginger, turmeric and pepper. Add the carrot, turnip, chickpeas and the 400 ml of reserved water. Cover and simmer for 10 minutes.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.