Chicken soup with couscous

Ingredients for 4 servings:

• 1 onion(s)
• 1 tomato(s)
• 1 liter chicken broth, instant also works
• 200 g chicken meat, from boned chicken legs or chicken breast
• 1 tbsp olive oil
• ¼ tsp cinnamon powder
• 2 tsp Ras el Hanout
• ¼ tsp saffron powder
• 3 potatoes
• 1 zucchini
• 2 carrots
• 125 g chickpeas, cooked or from the can
• salt and pepper
• 100 g couscous
• 1 tsp butter
• 1 lemon(s), quartered

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

From Algeria

Peel and finely chop the onion. Wash and finely dice the tomato. Heat the broth. Rinse the meat with cold water, pat dry, and cut into approximately 2 cm cubes. Heat half a tablespoon of oil in a saucepan, brown the meat, and stir in the onion and tomato. Add the cinnamon, Ras el Hanout spice mix, saffron, and the hot broth; cover and simmer for 25 minutes. Meanwhile, wash, peel, and finely dice the potatoes, zucchini, and carrots. Add them to the soup with the chickpeas, season with salt and pepper, and simmer for 20 minutes. Bring 150 ml of salted water to a boil and pour over the couscous. Stir in the remaining oil, cover, and let stand for 5 minutes. Toss with 1 teaspoon of butter before serving. Serve the couscous with the chicken soup and lemon wedges.