See note below for the Tofu version of this dish.
4 chicken breasts cut into chunks
3 tsp of turmeric
2 tbsp. of garam masala spice, If you don’t have any or can’t find any then make your own which is 4 tbsp. of cumin and 1 tbsp. of allspice, mix together.
6 leaves of Kale, plus a handful of parsley diced
3 tbsp. of lemon juice
1 cup of white wine
1 cup of chicken stock
5 garlic cloves diced
1 medium onion diced
1 cup of fresh peas
3 tbsp. of sunflower oil
a handful or two of olives
1 cup of couscous
In a pot, put the oil, onions and garlic fry for 5 minutes, then add chicken and fry for about 20 minutes until all well cooked. Add the wine, chicken stock, lemon, kale and parsley and peas cook for another 10 minutes. Then stir in the couscous, add boiling water so that it has liquid making sure the couscous has all been touch with liquid, leave on low for about 3 minutes and then remove, set aside and let sit covered for 5 to 10 minutes until couscous has absorbed all liquid. Should be fluffy.
Stir in the olives and serve. If people don’t all like olives you can do like us serve it on the side. I serve this with naan bread or garlic bread if I’m out of my Naan bread. Plus I serve with a salad and I put in some kale in the salad as well.
If you would like to make this Vegetarian, then change chicken to hard tofu, change chicken stock to vegetable stock everything remains the same.