Chicken and Vegetable Cous Cous
I got a call from my sis, she wanted me to prepare something special for her colleagues that will be visiting for the first time and it had to be cous cous. I told her to say no more. This meal was well appreciated that my sister's colleague insisted they wanted to meet the person that cooked it😃😉.
Chicken and Vegetable Cous Cous
I got a call from my sis, she wanted me to prepare something special for her colleagues that will be visiting for the first time and it had to be cous cous. I told her to say no more. This meal was well appreciated that my sister's colleague insisted they wanted to meet the person that cooked it😃😉.
Cooking Instructions
- 1
Season chicken breast with black pepper, seasoning cube, salt, paprika and garlic powder. Allow to marinate for an hour or overnight in the fridge. Heat up about 2 tablespoon vegetable oil. Stir fry chicken until cooked and golden brown.
- 2
Transfer the chicken to a bowl and set aside. To the same pan used to stir fry the chicken, add the remaining 2 tablespoon oil. Sautee onion, fresh ginger and garlic powder until fragrant. Add carrots and stir fry for about 2 minutes to reduce the crunch. Add bell peppers and stir. Add chicken stock, adjust seasoning and salt at this point. Cover with a lid and bring to a boil.
- 3
Add the cous cous. Stir together, cover with a lid and turn off the heat. The cous cous absorbs all the liquid and cooks as the same time without turning soggy.
- 4
After 5-7 minutes, take of the lid and fluff the couscous with a fork. Add stir fried chicken bites and garnish with spring onion. Stir everything together and serve.
- 5
Notes. One of the trick that have worked for me in making a perfect couscous is to use equal amount of cous cous to liquid (either water or stock). This way my couscous is not soggy.
- 6
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Comments (6)
Thanks for this sundays lunch. 😊