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Lemony chicken stew with giant couscous

 


Method 1

Ingredients

1 tbsp olive oil

2 onions

chopped

500g skinless boneless chicken thighs

each cut into 2-3 chunks

3 tbsp tagine paste

or 2 tbsp ras el hanout

2 x 400g cans tomato

with chopped mixed olives

small handful fresh oregano

leaves picked and chopped

2 preserved lemons

flesh removed, skin rinsed and finely chopped

2 tbsp clear honey

1 chicken stock cube

200g giant couscous

handful parsley

chopped

step 1

Heat the oil in a large flameproof casserole dish with a lid. Add the onions and cook for 10 mins until starting to caramelise. Push the onions to one side of the dish and add the chicken. Cook over a high heat for 5 mins or so until the chicken is browning.

step 2

Add the tagine paste, tomatoes, oregano, preserved lemons and honey, and crumble in the stock cube. Fill one of the tomato cans halfway with water and pour this into the dish. Season with a little salt and plenty of black pepper. Give everything a good stir, then cover with a lid and simmer for 40 mins, on a gentle bubble, or for up to 4 hrs over a very low heat if you’re eating at different times.

step 3

Add the couscous 10 mins before you’re ready to serve, cover and simmer for 10 mins or until cooked. If you’re eating at different times, scoop your portion into a pan, add 50g couscous and cook in the same way. Stir in some parsley just before serving.

Method 2

🍋 Lemony Chicken Stew with Giant Couscous

Ingredients (serves 4)

For the stew:

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, sliced

1 zucchini (courgette), diced (optional for extra veggies)

1 lb (450 g) boneless, skinless chicken thighs (or breasts), cut into chunks

1 tsp ground cumin

½ tsp ground coriander

½ tsp turmeric (optional, for color and depth)

4 cups (1 L) low-sodium chicken stock

Zest and juice of 1 large lemon

Salt & black pepper, to taste

Small handful of fresh parsley or mint, chopped (for garnish)

For the couscous:

1 cup (180 g) giant couscous (Israeli pearl couscous)

1 ½ cups (360 ml) chicken stock or water

1 tsp olive oil

Salt, to taste

🥘 Instructions

Cook the couscous:

In a saucepan, heat olive oil, add the couscous, and toast for 1–2 minutes until slightly golden.

Pour in stock or water, bring to a boil, then simmer uncovered for 8–10 minutes until tender and liquid is absorbed.

Fluff with a fork and set aside.

Start the stew:

Heat olive oil in a large pot or deep skillet over medium heat.

Add onion, carrot, and celery. Cook for 5–6 minutes until softened.

Stir in garlic, cumin, coriander, and turmeric. Cook 1 minute until fragrant.

Cook the chicken:

Add chicken pieces, season with salt and pepper, and cook for 4–5 minutes, stirring, until lightly browned on all sides.

Add stock and simmer:

Pour in the chicken stock, bring to a boil, then reduce heat and simmer gently for 20 minutes, until chicken is cooked through and vegetables are tender.

Finish with lemon:

Stir in the lemon zest and juice. Taste and adjust seasoning — add more lemon or salt if needed for brightness.

Serve:

Spoon the couscous into bowls, ladle over the lemony chicken stew, and garnish with fresh parsley or mint.

💡 Tips & Variations

Add a handful of baby spinach or peas in the last few minutes for color and nutrients.

For a creamy twist, stir in 2 tbsp of Greek yogurt or light cream at the end.

If using chicken breast, reduce simmering time slightly to keep it tender.

This stew keeps well for 3–4 days in the fridge — perfect for meal prep.



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