Vegetable and Chicken Couscous

Preheat your oven to 400°F

Setting up

• Peel and mince the onion.
• Peel the carrots and the turnips and cut them into big pieces.
• Slice the zucchinis and tomatoes.
• Cut the artichokes into cubes.
• Mix the couscous with your hands to coat it with olive oil.
• Gently heat up the vegetable broth and let it simmer.

Chicken

• Properly season the chicken and then sear it until golden-brown in The Rock One-Pot 12.5" Skillet.
• Finish the cooking in a preheated oven at 400°F for 10 to 12 minutes as it might vary depending on the thickness of the pieces.
• Put the chicken aside.

Couscous/Assembly

• In your Starfrit The Rock One-Pot 12.5" Skillet with olive oil, sweat the onion and the garlic, add the vegetables and the chickpeas, and cover with the vegetable stock.
• Add the ras el-hanout, bring everything to a boil, then lower to a medium heat and let it cook for around one hour until the vegetables get very tender.
• Twenty minutes before the end of the cooking, pour 20 oz of hot stock in the same Starfrit The Rock One-Pot 12.5'' Skillet, add the couscous, cover and let it cook.
• Season to your liking.

Chef's tip

The couscous cannot be dry! Make sure to put enough olive oil in each step.