Couscous with Chicken, Chickpeas, Pumpkin and Spices

1 ⅓ cups couscous (250 g)

1 ⅔ cups vegetable broth (400 ml)

10.5 oz chicken breast, cut into 1-inch cubes (300 g)

14 oz canned chickpeas, drained (400 g)

2 cups pumpkin, cubed (300 g)

1 medium red onion, chopped

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon ground cinnamon

Olive oil as needed

Salt and black pepper to taste

⅓ cup raisins (50 g)

¼ cup almonds or walnuts, toasted and chopped (40 g)

Fresh rosemary, chopped, for garnish

Start the base:
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic and sauté for 3–4 minutes until soft and fragrant.

Toast the spices:
Add cumin, coriander, paprika, and cinnamon. Stir for about 1 minute to release their aroma.

Cook the chicken:
Add the chicken cubes and brown them well on all sides, about 5–7 minutes.

Add vegetables & raisins:
Stir in the pumpkin cubes and raisins. Season with salt and pepper. Cook over medium-low heat for 15–20 minutes, until the pumpkin becomes tender.

Prepare the couscous:
In the meantime, bring the vegetable broth to a boil. Remove from heat, add the couscous, stir, and cover with a lid. Let sit for 5 minutes, or until all the liquid is absorbed. Fluff with a fork.

Combine & finish:
Add the chickpeas and the chicken–pumpkin mixture to the couscous. Mix gently until everything is well combined.

Serve:
Plate the couscous, garnish with chopped rosemary and toasted nuts, and drizzle with a little olive oil if desired.