Ingredients (two portions)

140 g of precooked cous cous
200 g chicken breast
40 g onion
80 g courgette (zucchini)
80 g eggplant
80 g red and yellow sweet peppers
2 spoons of pickled capers
1 teaspoon of cumin powder
1 teaspoon of turmeric
1 spoon of harissa
extra-virgin olive oil
salt

Preparation

This recipe offers a simple and easy to prepare version of the typical North-African cous cous, excellent summer single course thanks to the mix of the lightness of the chicken meat with the sunny flavour of the capers and many succulent vegetables, brought out by the spicy and exotic touch of harissa.

To prepare it, first cut into little pieces the chicken breast. Peel and chop the onion, clean and cut into little pieces the vegetables (courgette/zucchini, eggplant, sweet peppers).

Brown the onion in a pan with two spoons of extra-virgin olive oil. When it will begin to sizzle, add the vegetables and sautè for some minutes on high heat. Then, add the chicken breast too, and brown it for some minutes, frequently stirring.  

Add a ladle of warm water with a teaspoon of turmeric and a teaspoon of cumin powder, cover the pan and cook on low heat for 15-20 minutes. Five minutes before the end of the cooking time, salt and add a spoon of harissa and two spoons of pickled capers.

Meanwhile, bring 160 ml of water to boil and slightly salt it, then put out the fire and add the precooked cous cous and two teaspoons of extra-virgin olive oil. Fluff the couscous and break up any lumps, cover the pan and let it stand for 5 minutes, then mix the cous cous with the chicken, vegetables, capers and harissa stew.

Serve the spicy cous cous with chicken, vegetables, capers and harissa piping hot or warm.