Sort ingredients
irene61
QR Code
Listen
Pdf
Bake the chicken, bell pepper, onion, and half an eggplant in the oven at 180 degrees for 40 minutes.
Remove the skins and seeds from the vegetables, pull them apart, and season with a pinch of salt.
Add 100ml of boiling water with a pinch of salt to the couscous and cover for 5 minutes.
Heat some of the fat from the roasted chicken in a wok over high heat and stir-fry the couscous for 5 minutes until it becomes drier and more granular.
Serve the couscous with the vegetables, chicken, yogurt, harissa, chicken fat, parsley, and almonds.