Colorfoul couscous
Posted by Marit on July 1, 2008
Couscous is a dream come true for a person who needs a super quick meal. It can be prepared within minutes, seasoned with your favourite flavours and accompanied with any ingredients you have in you cupboard. No need to stress about having exactly what is listed in a recipe! I went the easy way and tried it with some vegetables and chicken. It was very tasty. A fail-proof couscous recipe for me from now on.
Do you have any information about the healthiness of couscous? Some say that it is super healthy, the others point out that it is rather rich in carbohydrates, those little bastards that make you fat…So where’s the truth? In any case, one thing I know - couscous is delicious, especially when you use the following recipe (serves two).
ca 100 g couscous and about 200 ml chicken broth for preparing the couscous
a couple of tsp butter
1 carrot (cubed) and some water to boil it
200 g chicken fillet, sliced
2 tbsp olive oil
300 ml chicken broth (for the sauce)
1 tsp turmeric
half green and half red bell pepper (if you don’t care for colorful dish, just use one colored bell pepper), cubed
1 small onion, chopped
2 garlic gloves, crushed
1 tsp cinnamon
1 tsp chili powder
2 tbsp honey
2 tbsp lemon juice
Sauce:
# Heat the olive oil in a large frying pan. Season chicken with salt and pepper and add to the hot pan. Cook for 5-10 minutes, turning occasionally, until golden brown.
# Mix chicken broth with turmeric.
# When chicken is cooked, add onion and garlic into the frying pan and cook until onion is translucent. Then add the broth and most of the chopped bell pepper (keep a few tbsp of red bell pepper for the couscous).
# Steam the sauce for about 15 minutes, also add the chili powder, cinnamon and honey. Pour the lemon juice into the sauce just before serving.
Couscous:
# Place cubed carrots into a saucepan, cover them with water, season with some salt and bring to boil. When the carrot pieces are almost soft, add the remaining bell pepper, boil for another couple of minutes and drain.
# Prepare the couscous according to the directions on the package (I poured the couscous over with hot chicken broth and let it stand, covered, for a couple of minutes). When done, add some butter into the hot couscous, stir carefully and then add the drained bell pepper and carrot cubes. Give it a good toss. Everything is now ready to serve.
I really loved the colours of this dish. Chicken came out yellow - at first I thought it was weird and was checking the best before date of the package, but then I remembered that I used turmeric which turns everything yellow (I also spilled some on my white butcher board and now it is with some yellow spots). So, if you end up with yellow chicken pieces, it’s all good.
I guess you can omit the vegetables from the couscous, if you don’t feel like it. Or just omit boiling them beforehand - using raw vegetables gives some crispiness to the couscous.
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