Seven-vegetable couscous with chicken and spiced broth

Ingredients

For 1 serving

• Skinless chicken thighs130 g
• Couscous55 g
• Carrots70 g
• Zucchini80 g
• Pumpkin80 g
• Cabbage60 g
• Turnips50 g
• Tomatoes80 g
• Cooked chickpeas60 g
• Onion50 g
• Turmeric1 teaspoon
• Ground ginger1 pinch
• Extra virgin olive oil6 g
• Saltto taste

Contains: gluten,

In season: September – November

Method

1. Peel and chop the onion. Heat the oil in a large pan over medium heat and brown the chicken with the onion, turmeric, ginger and a pinch of salt for 6–8 minutes, until golden.
2. Meanwhile peel the carrots and turnips and cut them into chunks; cut the white cabbage into wedges and the tomatoes into pieces.
3. Add the tomatoes, carrots, turnips and cabbage, cover generously with water (about three glasses), bring to the boil and cook over medium-low heat for 25 minutes.
4. Meanwhile cut the courgettes and peeled squash into roughly 3 cm pieces; drain and rinse the chickpeas.
5. Add the courgettes, squash and chickpeas and cook for another 15 minutes, until all the vegetables are tender and the chicken comes away easily; season the broth with salt.
6. Put the couscous in a bowl, cover it with a generous ladle of boiling broth, cover and leave 5 minutes; fluff it with a fork.
7. Serve the couscous topped with the chicken and vegetables, with the spiced broth on the side to pour over.