Sweet Couscous With Chicken And Raisins

Place the couscous in a deep bowl and add 400 ml of water. Add 15 ml of sunflower oil and salt. Mix everything well with your hands. Let the couscous sit for 12 minutes, or until all the water is absorbed.

Put the couscous in the top part of a couscous steamer and cover with a tea towel. I always use a tea towel to prevent excess moisture from getting into the couscous. Steam the couscous for 35-40 minutes.

Place 150 g of yellow onion, parsley, and coriander in a chopper and finely chop.

Heat olive oil in a pan over medium heat. Add 150 g of chopped yellow onion, chicken legs, salt, turmeric powder, ginger powder, coriander powder, onion powder, garlic powder, ras el hanout, cinnamon powder, and the chopped vegetable mixture. Mix well and cook for 3-4 minutes. Add water and increase the heat to high. When it starts to bubble, lower the heat and simmer for 45-55 minutes.

Add honey, cane sugar, and chickpeas to the chicken. Mix well and cook for another 10-15 minutes.

Put the warm couscous in a deep bowl and add 100 ml of water and 15 ml of sunflower oil. Mix with a spoon until the couscous has absorbed the water.

Place the couscous back in the top part of the couscous steamer and cover with a tea towel. Steam again for 15-20 minutes.

Peel and slice the yellow onions into half rings. Heat a frying pan over medium heat and add the yellow onion. Cook until the edges turn golden brown. Add cane sugar, honey, chicken juice, cinnamon powder, salt, and raisins. Mix well and cook for 15-20 minutes.

Put the couscous in a deep bowl. Add chicken juice to taste and mix well (add the juice in stages to avoid adding too much).

Spread the couscous on a large plate and place the chicken legs, chickpeas, and onion mixture on top.