Moroccan couscous

Moroccan couscous amounts

- Chicken breast: 1.5 kg (cut into cubes)
- Couscous: kilo and a half
- Onions: 1 piece (finely chopped)
- Carrots: 1 piece (cut into cubes)
- Red Capsicum: 1 piece (cut into cubes)
- Green pepper: 1 piece (cut into cubes)
- Almond: to taste (for decoration)
- Vegetable oil: half a cup
- Salt, to taste
- Saffron: teaspoon
- Olive oil: half a cup
- Dates: 8 beads
- Black pepper: half a teaspoon
- Water: 3 liters

How to prepare Moroccan couscous

1- In a deep bowl, put the couscous, a quarter cup of vegetable oil and 2 cups of water.

2. Rub the ingredients well and lightly separate the couscous beads from each other.

3- Cook couscous according to the instructions on the package.

Melt a tablespoon of salt in a glass of water and pour it over the couscous in a saucepan.

5- To prepare the couscous broth: put in a saucepan on the fire each chicken, onion and the remaining amount of vegetable oil.

6- Flavor with salt, saffron, black pepper and pour olive oil.

7- Stir the ingredients well with a wooden spoon until cooked, then add the cherries, dates, red and green peppers.

8 - Zidran liters of water, cover the pot and leave the ingredients for about 30 minutes until fully cooked.

9- Pour the couscous in a serving dish, and spread the broth and chicken over it.

10 - Sprink almonds on the face and then feet hot.