Ingredients:
Method:
1. Heat oil in a large pan.
2. Saute the onions for 2 to 3 minutes.
3. Add the chicken pieces and cook till browned or for 5 minutes.
4. Add the cumin powder, cinnamon powder and pepper powder.
5. Stir and mix well.
6. Add the squash, tarragon and tomato paste.
7. Cook for 2 minutes and add the chicken stock.
8. Stir to mix well and bring to a boil.
9. Reduce flame to low and simmer for 5 to 6 minutes.
10. Add the zucchini and couscous.
11. Sprinkle salt and pepper powder.
12. Cook till the squash pieces are tender.
13. Garnish with basil leaves and orange rind.
14. Serve hot.
image credit: againstallgrain.com
