FOOD FROM THE MEDITERRANEAN AREA

TUNIS

Coriander Chicken Couscous  

Serves 4    
Ingredients
4 tbsp Olive Oil
8 Boneless Chicken Thighs, halved
4 Garlic Cloves, crushed
2 Onions, chopped
1 teasp Ground Turmeric
1 teasp Dried Basil
Salt and Black Pepper
Water
1 tbsp Freshly chopped Coriander (Cilantro)
100g/4oz Black Olives, pitted
1 Lemon, sliced

Instructions

1. Heat the oil in a large saucepan then add the chicken and brown on all sides. Remove from the pan.

2. Reheat the oil, add the garlic, onions and turmeric and cook over a medium heat for 5 minutes, turning from time to time.

3. Return the chicken to the pan together with the basil, salt and pepper, mix well then add enough water to just cover the chicken. Bring to the boil, stirring, then reduce the heat and simmer for 40 minutes, stirring from time to time and adding a little more water if necessary, until the chicken is very tender.

4. Add the olives and lemon slices and continue to cook for a further 10 minutes. Serve over couscous.
 

For Couscous

1 ½ cup chicken or vegetable bouillon

1/2 teaspoon butter

Pinch of salt

1 cup couscous

Bring bouillon, salt and butter to boil, stir in couscous and stir. Cover and remove from heat,

After 5 minutes uncover and fluff with a fork