“Tagina” with olives and couscous
Preparation time: 35 minutes
Cooking time: 40 minutes
Servings: 2
- 2 soup-spoonfuls of extra virgin olive oil
- 1 red onion finely chopped
- 1 green pepper finely chopped (2 peppers if are small size)
- 2-3 cloves of garlic finely chopped
- 1 tea-spoonful fennel seeds
- 1 tea-spoonful of paprika powder (sweet or spicy according to your taste)
- ¼ tea-spoonful ground ginger
- ¼ ground cinnamon
- 1 tea-spoonful salt
- ½ tea-spoonful ground black pepper
- ½ cup (125ml) boiled water or chicken soup
- 420 g hashed tomatoes
- 200 – 300 g chicken breast cut in small cubes
- ½ cup of kalamata olives pitted cut in half
- 1 soup-spoonful lemon juice
- Parsley finely chopped
- 150 g couscous
- 1 cup of water (with little salt and pepper) for the preparation of couscous
Heat on medium fire 2 soup-spoonfuls of oil in a nonstick frying pan then add the onion and the green pepper and cook till soften for 5-6 min, stirring occasionally.
Add the garlic and the spices in the pan stirring constantly for 1 minute.
Add ½ cup (125ml) of boiled water (or chicken soup), the tomatoes, the salt and the pepper and leave till boiled.
Cover the pan with the lid and boil at a small fire for 10 min.
Add the chicken, the olives then cover the pan and leave to boil for another 8 minutes.
While tagina is boiling prepare the couscous.
Add the lemon juice and the parsley in the tagina.
Serve it on the top of couscous. The combination of aromas it gives a delicious taste.