Ingredients
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a pinch of Saffron
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2 Tbsp Olive Oil
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10½oz (300 g) skinned and boneless Chicken
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1 large Onion
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2 large Garlic
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1 in (2.5 cm) piece of fresh Ginger
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1½ tsp ground Coriander
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1 tsp ground Cumin
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½ tsp ground Turmeric
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5 cups (1.2 litres) Chicken broth
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3 oz (80 g) wholewheat giant Couscous
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⅓ cup (50 g) green Olives
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1 small preserved Lemon
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a large handful of flat-leaf Parsley
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Sea Salt
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freshly ground Black Pepper
Directions
Steps
|
1
Done
|
Put the saffron in a small bowl and cover with a splash of warm water. Leave to soak. |
|
2
Done
|
Heat the oil in a large saucepan set over high heat and fry the chicken for a few minutes, stirring frequently, until it’s beginning to brown. Turn the heat down to low–medium and add the onion, garlic and ginger and cook for about 8 minutes, or until the onion is really soft. Add the ground coriander, cumin and turmeric, stir in, and cook for another 1 minute or so until they are smelling aromatic. |
|
3
Done
|
Add the stock, turn the heat up to high and bring the liquid to the boil, then lower the heat to medium so the soup is simmering. Add the saffron and its soaking water, and the couscous, olives and preserved lemon. Pop a lid on the pan, and cook for about 8 minutes, or until the couscous is tender. |
|
4
Done
|
Season well with salt and pepper and stir in the parsley just before serving. |
