Couscous Stew


400g ripe tomatoes
550ml chicken stock
200g baby carrots
1 bunch spring onions, cut into 5cm lengths
50g cooked chickpeas
50g raisins
350g boned and skinned chicken thighs, sliced into 1cm wide strips
1/4 tsp coriander seeds
2 tbsp Harissa
30g fresh parsley, roughly chopped
700ml boiling water
300g couscous
4 garlic cloves, peeled


In a large pot combine the tomatoes and chicken stock. Bring the mixture to a boil over high heat then add the carrots, spring onions, chickpeas, raisins, chicken, parsley, garlic and harissa. Return the mixture to the boil, cover and reduce to a simmer and cook for 10 minutes.

Meanwhile, pour the boiling water over the couscous in a large mixing bowl. Cover and set aside for 5 minutes. Fluff the couscous with a fork and spoon into serving bowls. Ladle the stew and broth over the top and serve immediately


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