Classic Couscous

Season the tenderloin pieces with salt, season with pepper and roast them leisurely in olive oil for about 10 minutes until golden brown.

Roughly chop white cabbage and onion, zucchini, carrots and leek into thick slices. Remove chicken pieces from cooking pot and add all vegetables to cooking pot and roast all around. Season with cumin, coriander, paradeis pulp, salt and pepper and add soup. Add the chicken repeatedly.

Place the couscous semolina in a casserole dish or similar shallow dish and season with salt. Pour 300 ml of lukewarm water over it and let it swell for 5-10 minutes. Next, place in the sieve insert form (pile up like a mountain) and cook in the closed saucepan in the vegetable steam in about 10-15 min. until cooked. Take out, repeatedly pour a little water in the gratin dish and swell, repeatedly in the sieve insert form and steam repeatedly for a few min. Next season and stir in a tiny bit of butter if desired.

Arrange couscous next to braised chicken. Mix 1 small cup vegetable stock with harissa paste and offer separately with it.

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Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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