Some doubts still remain as to the original meaning of the term "cuscus", which derives from the Berber word "kuoskous". Monsieur Léon Isnard, who considered the word to be a Frenchification of the expression rac keskes (in other words "to chop"),explains that "it is a phonetic derivation of the terms koskos, keuscass, koskosou, kouskous, used in various North African countries to refer to a perforated earthenware container that fits on top of the saucepan holding the water or stock in which the durum wheat semolina is cooked".
Prepare a mixture of breadcrumbs and cornmeal and use to coat the chicken breasts completely. Cook the chicken breasts, wrapping in lightly greased and salted foil at 180 degrees for 18 minutes. In a pan leave the roughly chopped celery and carrot to brown in oil. Add the almonds and once softened, add the tomatoes. Mix in the Cous Cous and cover with the stock, turn off the heat and wait for the Cous Cous to swell. Blanch the sticks of celery in a pan with a little oil and wine. For the sauce, heat a little oil and onion, add the curry and cover with the milk. Season with salt and pepper and leave to gel. Now prepare the dish, spooning the seasoned, dry Cous Cous on the bottom of the plate, the escalope of chicken and then the stick of celery. The sauce is used as a final garnish.