The husband wanted couscous for lunch so I prepared this the night before so he could bring to work the next day. It’s really easy to make plus it’s something that you can eat while it’s chilled without the need to reheat it.
For those who are new to couscous, it is actually a coarsely ground pasta made from semolina (durum wheat). It is a staple food in North African cuisines but is gaining popularity in the rest of the world too.
Chicken Couscous with Bell Peppers Recipe
Ingredients (serves 2-3)
300g chicken breast fillets
250ml hot water mixed with 1 tsp chicken seasoning powder & pinch of salt
1 green bell pepper, cut into wedges
1 red bell pepper, cut into wedges
1 medium size onion, finely chopped
5 cloves garlic, minced
zest and juice of 1 lemon
1/2 tsp paprika
1 tsp ground cumin
salt and pepper to taste
1. Place couscous in a bowl and pour the hot water mixture to cover. Let stand for 2-3 minutes or till water has been completely absorbed. Then fluff up the couscous with a fork and set aside.
2. Heat a little olive oil in pan. Saute garlic and onions till fragrant. Add chicken, bell peppers and stir fry till cooked through. Season with ground cumin, paprika, salt and pepper.
3. Turn off heat. Return couscous to the pan and stir well with the other ingredients. Add lemon zest and juice and season with more salt & pepper if required.
Instead of using hot boiling water for the couscous, you can also use hot chicken stock if available as that will give the couscous more flavour. You may wish to reduce the amount of salt if stock is used.
Serve with a side salad if desired or just enjoy on its own. Bon appetit!