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Couscous with saffron


Total: 45 min


15 min


30 min


2 servings
  • 2 Chicken leg
  • 80 g Onions
  • 1 Zucchini
  • 70 g couscous seeds
  • 40 g Canned chickpeas
  • 6 strand Parsley
  • 2 pinch Ground ginger
  • 0.5 Saffron
  • 2 pinch Cinnamon flakes
  • 0.5 Poultry broth cube
  • 30 g raisins
  • 1 teaspoon Sugar
  • 0.5 tablespoon Butter
  • 1 strand Thyme
  • 15 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper


  • Wash the zucchini and slice it up.
  • Peel and thinly slice the onions.
  • Cut the chicken thighs in half.
  • Heat a drizzle of oil in a big pan, fry half of the onions, add the chick peas, the chicken, the ginger, the snipped parsley, and add salt and pepper.
  • Mix for 2 minutes over the heat.
  • Pour 500 ml of water in the pan and dilute the bouillon cube.
  • Cover and cook for 20 minutes.
  • Put a ladle of bouillon in a small pot with the saffron, the butter and the thyme.
  • Heat and set aside.
  • Meanwhile, soften the other half of the onions and the zucchini with the butter, add salt, cook on low heat for 10 minutes while stirring from time to time.
  • Add the sugar, the raisins, the cinnamon, and mix over the heat for 5 minutes, cover and set aside.
  • Swell the couscous for 5 minutes in a salad bowl by pouring over a mix of half boiling salted water, half bouillon.
  • Add a few drops of oil and mix with a fork to separate the grains.
  • Serve the couscous with the saffron bouillon, place the meat and the chick peas around it, and pour the onion, zucchini and raisin mix on it.
  • Taste the couscous with saffron.

Recipe tips

  • Fruits and vegetables contain vitamins and fibre and they bring colour to your plate !