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Chicken Vegetable Couscous

Course Breakfast/Lunch/Dinner
Cuisine African, American
Keyword couscous
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 People
Calories 418kcal

Ingredients

  • 2 Cups Couscous
  • 1-1/2 lb Chicken cubed or cut into strips
  • 4 Tbsp Oil Divided into two
  • 3 cloves Garlic
  • 4 Scallions Divided
  • 1 Red Bell Pepper
  • 1 Scotch Bonnet
  • 3/4 Cup Onion
  • 1 Tsp Paprika
  • 2 Cups Chicken stock
  • Parsley
  • Salt and Black pepper to taste

Notes

  1. Make sure the liquid comes to a rolling boil before adding the couscous.
  2. If you or your kids don't like it spicy, you can leave out the scotch bonnet
  3. I used chicken stock instead of water as I do with most recipes. It helps to intensify the flavor
  4. As a rule of thumb, the ratio of liquid to couscous is 1:1. A little extra may result in a mushy couscous.
  5. You need to use a very good stock otherwise, your food might turn out bland. If your stock is not concentrated enough, feel free to use a stock cube to

Nutrition

Calories: 418kcal | Carbohydrates: 62g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 148mg | Potassium: 345mg | Fiber: 4g | Sugar: 3g | Vitamin A: 21.7% | Vitamin C: 45.6% | Calcium: 3.5% | Iron: 7.5%