SIDE DISHES FOR THE CHICKEN POT MARRAKECH

Hot India

vegetarian

main course

medium

Michael Nölke

INGREDIENTS FOR 4 PERSONS

** Couscous **
250 g couscous
100 g zucchini, diced
1 red onion, diced
1 red pepper chopped
150 g maize (drained weight)
200 g chopped tomatoes
200 ml vegetable broth
4 stems of coriander
2 tbsp. oil
1 tsp. TOMAMI Maghreb spicy sauce
Salt and pepper

** Harissa Aioli **
100 ml milk at room temperature
1 tsp. salt
2-3 garlic cloves (depending on size), peeled and roughly diced
250 ml mild olive oil
2 tsp. Harissa

INSTRUCTIONS

**Couscous**
Strain the maize and drain off. Wash the coriander, shake it dry and
cut into fine strips. Prepare the couscous according to the instructions on the packet. Heat the oil in a pan and fry the onion over medium heat. Add the peppers, zucchini
and maize. Sauté lightly over a mild heat, turning occasionally.
Pour in the tomatoes and vegetable stock and simmer for another 5-6 minutes. Mix the couscous with the TOMAMI seasoning sauce Maghreb; add salt and pepper.
Stir some of the coriander into the couscous and use the rest as a garnish.

** Harissa Aioli **
Puree the garlic and salt with the milk in a blender. Gradually add the oil until a firm creamy mass is formed. Finally add the harissa and stir. Serve with the chicken one pot Marrakech.

Many thanks to Michael Nölke of www.salzig-suess-lecker.de – a fairy tale
from „A Thousand and one Nights!“