Saffron Couscous with Meat and Vegetables

A bean recipe for every taste:

1. soak chickpeas and beans in cold water for 12 hours.

2. strain chickpeas and beans and make with enough fresh water for 1 hour on medium heat. Now pour into a colander, drain and set aside covered.

3. carve poularde into as many pieces as possible. Place couscous in a large bowl and soak in about 250 ml of lukewarm salted water. While doing this, mix the couscous with a wooden spoon. Next, drizzle with 1 tbsp olive oil and soak for 20 min.

In the meantime, cut the onions into 1-2 cm pieces. Peel the carrots and cut them into pieces of about 2-3 cm. Clean the leek, rinse and cut only the light green and white into 2-3 cm pieces. Halve bell bell pepper, remove seeds and cut into 3-4 cm pieces. Cut peppers in half lengthwise, remove seeds and cut into 1/2 cm pieces.

In a large saucepan (with steamer insert), heat remaining olive oil and brown meat until golden brown on all sides. Season with salt and pepper. Add onions and sauté briefly. Add saffron, poultry broth and let it boil up.

Place the swollen couscous in the sieve insert form and over the meat. Cover and cook over medium heat for half an hour. Now lift the steamer insert out of the saucepan and add the carrots, beans, chickpeas and peppers to the meat. Place the sieve insert with the couscous on top.

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