Couscous with chickpeas, chicken, and pumpkin

Method8 steps · about 1 hr

1. 1

   Step 1: Prepare the vegetable broth (400 g) and keep warm. Cut the peeled seeded pumpkin (300 g) into cubes and cut the chicken breast (300 g) into cubes about 2 cm (0.8 inch) wide.

   Uses 300 g pumpkin · 300 g chicken breast · 400 g vegetable broth

2. 2

   Step 2: Peel and finely chop the garlic (2 clove) and red onion (1). Heat the measured olive oil (15 g) over medium heat in a wide pan and add the garlic.

   Uses 1 red onion · 2 clove garlic · 15 g extra virgin olive oil

3. 3

   Step 3: Add the prepared chopped onion and sauté for 3–4 minutes, lowering the heat if it browns too quickly. Stir in the cumin (1 tsp), coriander (1 tsp), paprika (1 tsp) and cinnamon (1 tsp).

   Uses 1 tsp ground cumin · 1 tsp ground cinnamon · 1 tsp paprika · 1 tsp ground coriander · one red onion finely chopped · finely chopped garlic heated in measured oil

4. 4

   Step 4: Add nutmeg to taste (to taste) and toast the spice mixture for about a minute without burning. Add the chicken cubes and brown on all sides for 5–7 minutes, then add the prepared pumpkin cubes.

   Uses Nutmeg to taste · onion sautéed 3–4 minutes then cumin coriander paprika cinnamon added · 300 g chicken cut into 2 cm cubes · 300 g peeled seeded pumpkin cubed

5. 5

   Step 5: Add the raisins (50 g), toasted walnut kernels (50 g), salt and pepper. Cover and cook over medium-low heat for 15–20 minutes, stirring occasionally, until the pumpkin is tender and the chicken reaches 74°C (165°F).

   Cook pumpkin chicken · 20 minUses 50 g raisins · 50 g walnut kernels · Fine salt to taste · Black pepper to taste · chicken browned 5–7 minutes in spice base and pumpkin added

6. 6

   Step 6: Put the couscous (250 g) in a large bowl and bring the prepared broth to a boil. Pour it over the couscous, stir and cover. Let stand for about 5 minutes until the liquid is absorbed, then fluff with a fork.

   Hydrate couscous under cover · 5 minUses 250 g couscous · 400 g prepared broth kept warm and brought to a boil for couscous

7. 7

   Step 7: Add the fully cooked chicken/pumpkin mixture and the drained cooked chickpeas (400 g) to the hydrated couscous.

   Uses 400 g cooked chickpeas · 250 g couscous covered with boiling broth for 5 minutes until absorbed · tender pumpkin and fully cooked chicken with raisins and walnuts

8. 8

   Step 8: Mix thoroughly, garnish with freshly chopped rosemary (5 g) and serve immediately.

   Uses 5 g rosemary · hydrated couscous mixed with cooked condiment and drained cooked chickpeas