Couscous Chiken and Lamb

Couscous Chiken and Lamb

Ingredients

• Eight pieces of chicken thighs.
• Three hundred and sixty grams of cooked couscous. 
• Four hundred grams of fresh lamb sausage. 
• Seventy grams of soft butter. 2 onions, chopped.
• Forty grams of crushed garlic. 
• Salt, black pepper . 2 teaspoons of cinnamon powder Teaspoon of turmeric. 
• Five hundred milliliters of water. 
• Fifty grams of canned chickpeas.
• A piece of zucchini, cut into medium-sized pieces. 
• Five tablespoons of extra virgin olive oil. 

 How to prepare:

• Heat the butter at the bottom of the steamed couscous, brown the onions and garlic with the hot butter and stir for a few minutes. 
• Add the chicken to the onion and garlic mixture and mix well for several minutes, then add all the spices and mix well. 
• Add five hundred milliliters of water, boil over low heat and cook for ten minutes. 
• Add the zucchini, chickpeas, and sausages to the mixture and continue cooking until all the ingredients are tender and the sauce is softened. 
• Add the couscous to the top of the casserole dish over the sauce. 
• Combine the sauce and couscous in a large serving dish to make a red mixture and add a little olive oil.