Chicken and herbs couscous

Chicken and herbs couscous
My family enjoys this couscous recipe a lot, you just need quality chicken and delicious and aromatic herbs that you can find almost everywhere.
Here are the ingredients you are required:
Ingredients
  • 1 free-range chicken (about 1. 5 kg)
  • 3 onions
  • 3 heads of garlic
  • 1 bunch of basil
  • 1 bunch marjoram or 15 g of dried marjoram
  • 1 sprig of mint
  • 1 tablespoon of thyme
  • 350 g dried beans
  • 200 g lentils
  • 500g couscous
  • 20 cl of olive oil
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon ras el hanout
  • 1 tablespoon of fenugreek, optional
  • 5 teaspoon ground ginger
  • Half a teaspoon of saffron
  • 1 teaspoon of pepper
  • Salt
Instructions
  1. Now, let’s prepare our couscous:
  2. Cut the chicken into pieces. Wash, drain and chop the herbs. Mix all the spices. Heat the oil in a large pan. Add the chopped herbs, thyme and half of the spice mixture. Add salt and mix. Put the chicken pieces in the marinade, cover with plastic wrap and let marinate for 24 hours. Also, soak the beans in cold water for 12 hours.
  3. Peel the onions. Remove the white outer coating of the garlic heads without peeling the cloves. Put the beans, whole onions, garlic cloves and remaining spices in the bottom of a couscoussier. Cover with 2 liters of water, bring to boil and cook for 30 minutes.
  4. Add the lentils, chicken and half the marinade, keep the rest. Bring to boil. Then Simmer.
  5. If you have package couscous and you don’t want to spend a lot of time making couscous the traditional way, you can do this: Pour the couscous in a shallow dish. Cover with cold water and let stand for 5 minutes. Drain it, spread it in the pan and let it rise for 20 minutes.
  6. And if you would like, you can prepare couscous using a couscoussier steamer, which is the traditional way and it is also much more flavorful and delicious.
  7. Put the couscous in the top part of the steamer. Put it on the pot.
  8. When steam begins to escape, steam for about 30 minutes.
  9. Finally, Pour the couscous into the baking pan, separate the grains with a fork, let cool a few minutes and moisten with 4 tablespoons of marinade. Put the couscous in the top of the couscoussier and cook for another 30 minutes. Serve hot with chicken, beans and lentils.

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