- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- Chicken
- 1 lb
- boneless, skinless chicken thighs, halved (see note)
- 450 g
- 1 tbsp
- vegetable oil
- 15 ml
- 2
- bell peppers, cut into strips
- 1
- onion, thinly sliced
- 1 ½ cups
- chicken broth
- 375 ml
- 2 tbsp
- tomato paste
- 30 ml
- 1 tsp
- harissa (see note)
- 5 ml
- 1 tsp
- ground fennel seeds
- ½ tsp
- turmeric
- 2
- zucchini, cut into thick rounds
- Couscous
- ¾ cup
- chicken broth
- 180 ml
- ½ cup
- orange juice
- 125 ml
- 1 ½ cups
- couscous
- 300 g
- Topping
- Zest of 1 orange, finely grated, orange peeled down to the flesh and cut into pieces
- ½ cup
- cilantro, finely chopped
- 25 g
Directions
- Step 1
- Chicken
In a large skillet over high heat, brown the chicken in the oil. Add the bell peppers and onion. Continue to cook for 2 minutes while stirring. Add the broth, tomato paste, harissa and spices. Season with salt and pepper. Cover and simmer for 15 minutes. Add the zucchini and cover again. Continue to cook for 10 minutes. Set aside ¼ cup (60 ml) of the cooking liquid.
- Step 2
- Couscous
In a pot, bring the chicken broth, orange juice and reserved cooking liquid to a boil. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the grains of couscous with a fork. Adjust the seasoning.
- Step 3
- Topping
In a bowl, combine the orange zest, orange pieces and cilantro.
- Step 4
- Serve the couscous and chicken on plates. Cover with the cooking juices. Garnish with the orange-cilantro topping.
Tips
- The chicken thighs can be replaced with chicken breast cut into pieces.
- The harissa can be replaced with ½ tsp red pepper flakes.
