“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.