Couscous

1. Put the couscous in a large shallow dish and add 25 cl of cold salted water, mix by hand and let stand for 15 minutes. Peel and slice the onions. Wash the vegetables and cut into pieces. Rinse and thin out coriander.

2. Heat 4 tablespoons of oil in the bottom of the couscoussier and put chicken and onions, salt, pepper and brown 5 minutes on medium heat, stirring. Add the coriander, celery, bouillon cubes, cover with water, and bring to a boil. Pour the couscous into the upper part of the couscoussier, place it on the bottom part and cook for 30 minutes until it starts simmering.

3. Pour the couscous into a dish, while the meat continues cooking. Flake the couscous by hand then wet it again with 25 cl of water, stir and let stand 1for 0 minutes. Add 1 tablespoon of olive oil, salt and flake between the palms of the hands.

4. Put the carrots in the couscous, cover with water if necessary and leave to simmer for 20 minutes. Stir in the zucchini, chickpeas and replace the top of the couscoussier filled with semolina for 30 minutes. Keep meat and vegetables out of the flame. Preheat the oven on grill position and bake the merguez for 5 minutes, turning several times.

5.Flake again the couscous. Add butter and work by hand until the grains come off. Place in a large dish with the chicken, merguez and vegetables in the middle. Sprinkle with a little broth and put the rest in a bowl apart. Garnish with coriander leaves and serve immediately.

Find out more Oriental recipes:

Calamari tajine   

Veal tajine with pumpkin and quince

Tajine with prunes, carrots, peas and onions