This North African dish is very popular in Europe and the United States. The Arab world has added some of their own ingredients and flavors.

6 SERVINGS

INGREDIENTS

• 3 tablespoons olive oil
• 1 yellow onion, cut into wedges
• 2 teaspoons grated garlic
• 2 cups (about 270 g) zucchini, cut into cubes or chunks
• 2 cups (about 270 g) eggplant, cut into cubes or chunks
• 1 cup green bell pepper (about 130 g), cut into cubes or chunks
• 2-3 chicken breasts or 1 whole chicken, cut up into pieces
• Salt
• 3 tablespoons tomato paste
• 6⅓ cups (1½ L) beef broth
• About 1 cup (about 200 g) cooked chickpeas
• 2-3 tablespoons cumin
• 5¾ cups (1 kg) couscous
• Water
• 3 tablespoons butter
• Hot sauce, like Tabasco

INSTRUCTIONS

1. Heat two tablespoons of oil in a large pot. First, add the onion, and after a few minutes add the garlic.
2. Add the remaining vegetables a few minutes later. Fry while stirring, until they begin to change color.
3. Cut the chicken into pieces, lightly salt it, and fry in batches until it gets a nice color.
4. Reduce to low heat, cover with a lid, and simmer for 10 minutes. Stir occasionally.
5. Mix the tomato paste in the beef broth and pour into the pan. Add chickpeas and cumin.
6. Simmer on low heat for 30 minutes.
7. Meanwhile, put the couscous in a large heat-resistant bowl. Add a tablespoon of oil and stir. Pour boiling hot water over the couscous until it is covered and a few additional inches. Cover with a lid and set aside.
8. When the couscous has absorbed the liquid and swelled, add the butter and stir until it has dissolved.
9. Serve the couscous with the chicken and vegetables, together with a bottle of hot sauce on the side. You can also serve merguez (lamb sausage) and lamb chops with this couscous (as shown in the photo) if you want a real feast.