Cous cous with vegetables and chicken

400 gr. cous cous
1 chicken thigh per person
1 eggplant
2 courgette
2 peppers (1 yellow and 1 red)
3 medium onions
2 medium carrots
2 tablespoons of tomato paste
2 teaspoons of turmeric
1 teaspoon of cumin
2 teaspoons coriander
1 clove of garlic
Ground white pepper
Olive oil

Prepared in a pot a generous fund oil, chopped onion and a clove of garlic and place in
pan to brown and then add the turmeric, cumin and coriander.
Once browned, add the chicken thighs well and fry well.
Then add all the ingredients diced quite small (eggplant, zucchini, carrots and peppers).
Season with salt and cook.
When the vegetables are well browned, about all you can add at least 500 ml of water and
let cook for 1 ½ hours over low heat with pot covered.
Every now and then you just mix everything and if necessary add water if it should be
When almost done, add the tomato paste and turn.
Meanwhile, prepare 400ml of water in a pot, add a bit of salt and a teaspoon of oil.
If you want your cous cous is deep yellow water also can combine 2 teaspoons of
When the water has reached a boil turn off the heat and joined 400 gr. cous cous.
Let stand for 4 minutes, then lift the lid and add a knob of butter to everything.
Grainy couscous with a fork and then serve on a plate with your dressing in abundance
and put the chicken leg on the opposite side of the plate.