My thoughts…
I didn’t try cous-cous for such a long time because I thought it looked funny and now I kick myself because I missed out on such a delicious dish all these years! Cous-cous is a great ingredient to work with because like rice or bulgur wheat, it plain in flavour so it can be really versatile. I love the texture of cous-cous and this chicken and red pepper recipe is bursting with delicious flavour.
Cous-cous was my go to lunch for a long time because of how easy it is to cook. Essentially, the grains only need to be soaked for 10 minutes so I would often leave them to soak and go for my lunchtime walk. When I would return, they would be fluffy and ready to eat. I would pair it with a salad and whatever leftovers I had from the night before.
This particular recipe was for dinner so I decided to make it a little more interesting. I cooked the base of onions and then added in the chicken and peppers. Once the chicken is fully cooked then its time to add in the cous-cous and instead of using plain water, I used a vegetable stock and allowed it to cook fully.
I would pair cous-cous with:
- Grilled Chicken and salad
- Hummus, falafel and salad
- Feta cheese &pumpkin seed salad
Chicken and Red Pepper Cous-Cous
Ingredients
- 1 Onion
- 1 Red Pepper
- 1 Chicken Breast
- 1 cup Dried Cous-Cous
- 2 Cups Vegetable stock
- Juice from half lemon
- 1/2 tsp Salt
- 1/2 tsp Ground Cumin
- 1/2 tsp Black pepper
- 1/2 tsp Chilli flakes
- 1/4 tsp Turmeric powder
Instructions
- Cut the chicken into small pieces and marinade in the garlic puree & half lemon and leave it to the side.
- In a pan, add a drizzle of oil, diced onion and some salt and cook on a medium heat until the onion sweats down.
- Add in the chicken and all the spices (black pepper, chilli flakes, turmeric and cumin) to the pan and stir until combined.
- Add in the diced pepper and cook until the chicken is fully cooked through.
- Add in the cup of cous-cous and mix until fully combined, then pour in the vegetable stock and mix well.
- Switch off the gas and place a lid onto the pan; allow the cous-cous to rest for 15 minutes and then remove the lid.
- Use a fork to mix the cous-cous so that it becomes light and fluffy and serve immediately with some hummus and salad. Enjoy!
