Couscous with chicken and dried fruit

50 minutes
Preparation time

20 minutes
Cooking time

30 minutes
6 people
Easy
Ingredients

XIX NASHOF - 4 cups
Boiling water - 3 cups
Medium size chicken breast
Ding, small size clip to medium size pieces - 1
Potatoes cut into large pieces - 1
Islands cut into circles - 2
Large onions, minced meat - 1 1/2
Tomatoes finely chopped finely finely - 3
Tomato paste - 3 tbsp
Homs boiled - cup
Dried apricots - as desired
Raisins - as desired
Dried cherry - as desired
Chicken broth - cube
Olive oil - half a cup
Butter or margarine - a tablespoon
Spices problem - a teaspoon
Curcuma - a teaspoon
Crushed cinnamon - teaspoon
Cumin - a teaspoon
Grilled lettuce (half a teaspoon)
Salt - a tablespoon
Clove Love - Spoon
Coriander is green to serve
The eye of the jarada (ie spath) is a large spoon
The method of work
1 - In a saucepan, heat the olive oil and onion hearts until red and take a golden color.
2 - taste with spices, turmeric, cinnamon, cumin, cereals, salt, coriander and mix.

1. Add chicken and beef well.
2. Put carrots, potatoes and pumpkins.
3. Add chopped tomatoes, chickpeas and tomato paste.
   6 - Immerse the mixture with water.
4. Add the broth and leave the mixture boiling over medium heat for 30 minutes.
5. In another pot, put the boiling water, add salt and add to the margarine or butter.
   Add the couscous and let it boil over medium heat.
   After 5 minutes, reduce the heat and leave the contents until the size of the beads is doubled.
6. Using a fork, the couscous movement is light from all sides.
   12- When serving, couscous couscous in a wide dish with high edges and beside it a vegetable dish and chicken on the face.
   13 - Zinni face with dried fruits, coriander and eye Jarada.