1 kg of fine semolina couscous, 8 small chicken thighs, 1 small can of chickpeas,
8 medium onions (1 per portion), 2 onions to finely cut to sauté with chicken, 4 potatoes (half per portion), 4 carrots (half per portion), 8 long peppers or 8 small peppers.
A glass of olive oil, two teaspoons of 5 powdered spices, a spoon of sweet paprika a teaspoon of turmeric, 300 gr. of tomato paste, crushed cloves, salt and black pepper.
Before preparations: the Big Blue had the privilege of welcoming Houda, originally from southern Tunisia who concocted with the kitchen team "his couscous as at home" for the pleasure of the guests.
Peel onions, potatoes, carrots, long peppers or small peppers and wash them.
In the lower part of the couscoussier, sauté the two finely cut onions, the chicken sautéed in olive oil for 5 minutes, stirring until the pieces are golden brown. Add 300 grams of tomato paste, salt, pepper, 5 spices, sweet paprika. Sauté for another 3 minutes. Add 1.5 liters of water, chickpeas and simmer for 20 minutes.
Put the couscous in a bowl with half a teaspoon of salt, pepper, a teaspoon of ground cloves, a teaspoon of turmeric, a small glass of olive oil. Mix everything and add a glass of warm water, mix, let stand for 5 minutes.
Crumble the couscous between your hands to separate the grains by rubbing the couscous between your hands until there are no more sticky grains.
Put the couscous in the upper part of the couscoussier and steam the sauce for the first time for 15 minutes.
Remove the couscous from cooking, put it in a bowl and pour half the sauce. Mix. Let stand for 5 minutes then remix gently and return to the couscoussier a second time for a second steaming of 20 minutes.
Add to the bottom of the couscoussier: potatoes, carrots, and onions and 600 ml of water in sauce, long peppers or small peppers to fry.
Put the top of the couscoussier. If the couscous still feels dry, add a little sauce.
Prepare the plates with the couscous in the central part
Tricks: For the harissa sauce, place it in a small saucier, cover with olive oil, some olives pitted and cut into 4 and add some capers.
You can add other vegetables to the sauce such as: zucchini, pumpkin, peas ...
