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Algerian chicken couscous


Total: 60 min


20 min


40 min


2 servings
  • 2 Chicken leg
  • 70 g couscous seeds
  • 40 g Canned chickpeas
  • 1 Onions
  • 1 Tomatoes
  • 1 Zucchini
  • 2 Carrots
  • 2 Turnip
  • 2 potato
  • 1 Fennel
  • 6 strand coriander
  • 0.5 teaspoon Cinnamon flakes
  • 0.5 teaspoon Sweet chilli
  • 0.5 Poultry broth cube
  • 15 mL Olive oil
  • 2 Salt
  • 2 pinch Pepper


  • Finely chop the onion, rinse the chickpeas.
  • Cut the chicken legs in two.
  • Heat 1 tablespoon of oil in a stew pot and stir-fry the chicken for 5 minutes with the onion, cinnamon and chilli pepper.
  • Add the chickpeas, mix, cover, and leave over heat for 5 minutes.
  • In the meantime, peel the turnips, carrots and potatoes.
  • Clean the fennel; rinse the tomato.
  • Dice all the vegetables and add to the stew pot.
  • Cover in water and dilute the bouillon cube; add salt and pepper.
  • Cook for 20 minutes.
  • Plunge the diced zucchini and the chopped coriander in the bouillon and leave over heat for 10 minutes until the zucchini is tender.
  • Let the couscous swell for 5 minutes in a salad bowl in an equal volume of boiling water and bouillon from the stew pot.
  • Add a few drops of oil and mix with a fork to separate the grains.
  • Serve the Algerian chicken couscous along with vegetables.

Recipe tips

  • What should you drink with your meal? Water is a smart choice. Don't hesitate to add fruits and fresh herbs to perfume it!