Couscous with Roast Chicken

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

Traditional couscous is a wonderfully spicy, aromatic sauté of chicken and lamb merguez simmered with chickpeas, carrots, peppers and courgettes. It is served on a mountain of the steamed semolina known as couscous and downed with jugs of coarse Algerian wine.

But this is a refined, modernised version that my friend Tony Papas of the Bayswater Brasserie showed me. The only difference is that he serves it in an elegant restaurant and I actually cooked this in my splendid Prince of Wa