Chicken Stew with Couscous

In the Middle East or North Africa chicken would be used primarily to flavour the broth, not to yield much meat to eat. But I reckon that, if people are expecting to eat the meat, you must have 2 small portions per person. Chicken is better if it is freshly jointed, so I get the butcher to cut one very large chicken into 12. You can, however, use thighs from the supermarket.

Don’t worry if the stock isn’t very strong: the broth should be light. The point of couscous is, I stress, to