Healthy Syrian chicken & pistachio couscous
My name 1
Season the chicken pieces with 1 teaspoon sea salt and set aside.
My name 2
Heat the oil in a large pot or shallow casserole over low-medium heat. Add the onion with 1 teaspoon of salt and cook gently, stirring occasionally, for about 10 minutes. Add garlic and ginger and cook for 2-3 minutes.
My name 3
Add cumin, cinnamon and turmeric and mix for 1 minute. Add canned tomatoes and cook for 3-5 minutes. Add the chicken pieces and broth to the pan and gently stir to combine. Cover the pot and cook over low heat for 20-25 minutes.
My name 4
While the chicken is slowly simmering, prepare your couscous. Add the couscous to a heatproof bowl, pour over the boiling stock or water, cover with a lid or plastic wrap and let sit for 5 minutes. Remove the lid and fluff the couscous with a fork, then add the pistachios, lemon zest and juice, stir and drizzle over the olive oil. Season with salt and pepper to taste and set aside.
My name 5
Uncover the pot and stir chickpeas, zucchini, green beans (if using), and currants into the chicken. Add honey, lemon zest and juice and stir to combine. Sprinkle fresh coriander leaves over the chicken and couscous and serve.
