750ml (11⁄2 pints) water
1 small chicken cut into 6–8 pieces  
bouquet garni: 1 cinnamon stick, 1 bay leaf and 1 cardamom pod
1 medium onion, finely chopped
3 garlic cloves, crushed
a good pinch of saffron threads
11⁄2 tsp salt or to taste
1⁄2 tsp ground ginger
1⁄4 tsp black pepper
250g (8oz) couscous
2 tbsp extra virgin olive oil
500g (1lb) onions, sliced
75g (3oz) raisins
1⁄2 tsp ground cinnamon
small pinch of freshly grated nutmeg
1–2 tablespoons dark honey
a little under 1⁄2 tbsp orange flower water or rosewater (optional)

Put the water and chicken into a medium pan and bring slowly to the boil. Add the bouquet garni, onion, garlic, saffron and salt. Reduce the heat, cover and simmer for 50–60 minutes or until the chicken is tender. Add the ginger and pepper 5 minutes before the end of cooking time.

Meanwhile, cover the couscous with water. Rake it through with your fingers, then drain and immediately spread it evenly over a large tray or shallow pan. Rake the grains with your fingers a few times to aerate them, then leave for 20–30 minutes until the water is absorbed and the couscous is relatively dry.

Rub the couscous gently between your palms, allowing it to fall back into the tray or pan to break down any lumps. Sprinkle with the remaining salt, drizzle one tablespoon of the oil over and rake through the grains.

Ladle out 300ml (1⁄2 pint) of stock from the pan, pour into a small pan and bring to a rapid boil, then turn off the heat and add the couscous. Cover and leave for 10 minutes or until the stock has been absorbed.

Heat the remaining oil in a pan and sauté the onions over a low heat until lightly golden. Ladle out 200ml (7fl oz) of stock into a small bowl. Pour a little stock into the onions and cook until reduced. Repeat until all the stock has been added and reduced. As the onions soften, increase the heat.

Add the raisins cinnamon and nutmeg, then add the honey and leave to caramelise for 5–10 minutes. Stir in the flower water or rosewater, if using, and turn off the heat.

To serve, place the couscous in a serving dish and top with the onions. Serve the chicken and stock separately.

Serves 4–6

Per serving
3256kj, 780kcal, 46g protein, 66g carbohydrate, 32g sugars, 39g fat, 9g saturates, 3g fibre, 0.7g sodium (if using 1 tsp salt).

Healthy tip
Valuable in A and B vitamins, iron, phosphates and sulphur, which calms the nerves and soothes the spirit.

This recipe is taken from Fresh Moroccan by Nada Saleh, which features more than 80 healthy and delicious Moroccan recipes. It is published in hardback by Hamlyn and available from good bookshops, price £16.99. However, WI members can buy it for £2 off, plus free postage and packing, by calling 01903 828503 or visiting the Hamlyn website www.hamlyn.co.uk quoting reference
Ham 687.