Moroccan-Israeli chicken Paella

This dish is my take on the famous Valencian Paella which is basically a dish of rice, vegetables and seafood or meat.

I use Israeli couscous instead of rice and chicken as protein. Fun fact aboutIsraeli couscous: it’s also called Ben Gurion rice. Why? Read more about the history of Israeli couscous

• 1 medium size onion, chopped

• 2 garlic cloves, crushed

• 2 tbsp. Olive oil

• 2 cups of chicken breast, cubed

• 2 cups Israeli couscous

• 1 tsp. Harissa paste

• 1 tsp. paprika

• 1 tbsp. salt

• 1 tsp. Ras El Hanut

• ½ tsp. coriander 

• ½ tsp. cumin

• ⅛ tsp. Cinnamon

• About 2.5 cups hot boiling water 

• Optional - ½ chili pepper, chopped

1. Heat the oil in a wide skillet, Add the onion and pepper and saute for 5 minutes.

2. Add the spices, Harissa and garlic and keep frying for 3 more minutes.

3. Add the chicken and stir. Fry till it changes its color.

4. Add the couscous, stir and fry for 1 minute.

5.  Add the water and bring to a boil. Cover and lower the heat. 

6. Cook for 10 minutes. 

7. Uncover and with a fork gently fluff the couscous.