Provencal Couscous

• 1/2 pint stock chicken, 300ml, (or add 1/2 a suitable chicken stock cube to 300ml water)
• 1/2 pinch turmeric ground
• 1/2 pinch paprika
• 1/2 pinch cumin ground
• 1 tablespoon olive oil
• 1/2 pinch chili powder
• 1/2 pinch sugar
• 2 ounces tomato juice 60ml
• 1/2 each orange juice
• 6 ounces couscous 175g
• 1 each red onion cut into 1/2-inch cubes
• 1 each sweet red bell peppers halved, seeded and cut into 1/2 inch cubes
• 1 clove garlic crushed
• 3 1/2 ounces zucchini 100g, trimmed ad cut into 1/2-inch cubes
• 1 pinch black pepper freshly ground

1. Bring the stock, spices, sugar, tomato juice and orange juice to the boil and cook gently for 10 minutes.
2. Pour the couscous into a large bowl and pour 1?4 of the liquid over it.
3. Stir, cover completely with clingfilm and allow to steam for 10 minutes.
4. Break up with a fork and pour in another 1?4 of the stock.
5. Cover once more and let it rest for another 10 minutes.
6. Again loosen with a fork.
7. Add the rest of the stock to the couscous.
8. Cover once more.
9. Once the couscous has absorbed all the liquid and fluffed up, it is cooked.
10. If there is any excess liquid after the couscous has fluffed up, you can simply drain it off.
11. To prepare the vegetables, first heat a large frying pan.
12. Saute the onion for 23 minutes in olive oil, and then add peppers and garlic.
13. Cook for 2 more minutes and then add in the courgette.
14. Cook for a further 35 minutes, or until the vegetables are tender but still holding their shape.
15. Season with pepper, then mix the vegetables through the couscous.

chicken, turmeric ground, paprika, cumin ground, olive oil, chili powder, sugar, orange juice, couscous, red onion, sweet red bell peppers, garlic, zucchini, black pepper

Taken from recipeland.com/recipe/v/provenal-couscous-50837 (may not work)