For Cous Cous:

Cous Cous 1 cup
Salt
Dry parsley 1 spoon
Dried Garlic powder 1 spoon
Olive Oil 4 spoons.

To Garnish:

Tomato 1
Cilantro or parsley leaves few.

For Chicken:

Chicken boneless, skinless – shredded 1 cup
Cilantro leaves alone 1/4 cup
Saffron few strands
Milk 1-2 cups
Salt
Butter a cube.

To Garnish:

Tomato 1
Cucumber 1/2
Cilantro leaves few.

Method:

For Cous Cous:

Heat oil, in a pan. Add 1 cup of water. When it comes to boil, add salt, garlic and parsley powders. Then add cous cous to it. Simmer and cook.

When it is done absorbing all the moisture. Remove from heat. Spread in a tray and fluff a little with fork.

Now core the tomatoes. Discard the seeds. Chop the fleshy part alone. Garnish with this chopped tomatoes plus cilantro leaves. Set aside.

For Chicken:

Melt butter in a crockpot. Add shredded chicken and fry for a while.

Now turn in milk and saffron. Continue cooking over medium heat. Maybe until the chicken is done and creamy.

Further add cilantro and cook for few more minutes. Maybe till they wilt.

Remove from heat and wait till it cools down.

Meanwhile core away the seeds from tomatoes. Chop the fleshy part.

Add this chopped tomatoes plus clatro to the chicken. Set aside.

For Tower:

Bring a can or coffee mug. Spray a little oil. Fill in with cous cous, real tight.
And mount this over a plate.

Make a patty from the chicken prepared. Sett hsi carefully over the cous cous tower.

Well all set, now slice down your cucumbers and decorate your plate. Enjoy!