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Peel the garlic and onion and dice the pepper. Place the ingredients in the bowl fitted with the ultrablade knife, then mix at speed 11 for 20 s.
Replace the ultrablade knife with the mixer. Using a spatula bring the chopped vegetables into the centre of the bowl and add the oil and spices. Launch the P1 slow cook program at 130°C for 8 mins.
At the end of the program, add the diced chicken and the stock, and season with salt. Launch the P2 slow cook program at 95°C for 30 mins.
Cook the couscous according to the instructions on the packet.
At the end of cooking, serve immediately with the couscous.
TIP You could add preserved lemons and fresh coriander to serve.