Saffron Couscous with Chicken and Lemon Sauce

Clean the leek, cut the white and light green into 5 cm long pieces. Clean the rest of the vegetables and cut into slices. Grate 2 tsp lemon peel, squeeze fruit. Peel dates, remove seeds, cut into strips, pour 2 tbsp juice of one lemon and set aside.

2. boil soup cubes with 1.5 l water and salt. Cook the vegetable bites for 10 minutes, add the leek pieces and cook for another 10 minutes, then remove everything together with a skimmer and put aside.

Cut the chicken breasts in half and cook in the clear soup for 20 minutes. Remove the saucepan from the stove and cook the meat in the hot clear soup for another 5-6 minutes, then remove. Pour the clear soup through a sieve.

Cook the couscous as in the basic recipe with the clear soup and saffron.

5 In the meantime, skin the chicken breasts, remove the meat from the bone and cut into 1 cm thick slices. 6 For the lemon sauce, mix the egg yolks with 50 ml of lemon juice, zest, salt and sugar in a saucepan. In a small saucepan, fold cornstarch into 125 ml of clear soup, bring to a boil, cool slightly, and pour into the egg yolk-lemon mixture. Beat the mixture over a hot water bath until thick and creamy. Heat the rest of the clear soup in a wide saucepan, just warm the vegetables and meat in it. 7. mix the couscous with dates, pistachios and almonds in the steamer, place on a warmed plate.

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