Couscous Ras El Hanout with chicken

Ingredients for 2 servings:

• 2 onions
• 1 bay leaf
• 1 clove(s) garlic
• 2 tbsp olive oil
• salt and pepper
• 2 tsp Ras el Hanout
• 1 pinch(s) of sugar
• 1 small chili pepper(s)
• 400 ml tomato(s), chopped from the can
• 400 ml chicken stock
• 200 g chicken
• some lemon zest
• 2 stalks of coriander
• 200 g couscous

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Sauté the finely chopped onions, add the salt, pepper, chopped garlic, chopped chili, and ras el hanout, and continue to sauté. Then add the tomatoes, chicken stock, and bay leaf. Simmer for about 7 minutes, then season with sugar and salt. Add the couscous and let it swell. If it’s still too runny after a few minutes, add a little more couscous until it reaches the desired consistency. Chop the chicken and brown. After briefly cooking, season the chicken with salt, pepper, and ras el hanout, and finish cooking. Finally, mix the couscous with the chicken, season with chopped coriander and lemon zest, and serve.