Chicken Vegetable Couscous

Chicken Vegetable Couscous: A blend of Scotch bonnet, Garlic, Onion, bell peppers, and spices adds a touch Savory and spicy to this meal. It's full of flavor and really quick to make, this meal will be a winner with all the family.

Course Breakfast/Lunch/Dinner

Cuisine African

Keyword couscous, homemade

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 715.9kcal

Author Lola Osinkolu

Ingredients

4 tablespoon oil divided
1½ lb boneless chicken thighs cubed or cut into strips
2 cups couscous
1 teaspoon paprika
½ teaspoon curry powder
Salt and black pepper to taste
¾ cup onion chopped
1 scotch bonnet seeded and minced
3 cloves garlic minced
1 red bell pepper diced
4 green onions sliced and divided
2 cups chicken stock
Fresh parsley chopped

Instructions

Heat 2 tablespoons of oil in a medium pan over medium heat. Add the chicken and season with paprika, curry powder, salt, and black pepper. Cook for about 7 minutes, or until fully cooked. Remove from heat and set aside.
Add the remaining 2 tablespoons of oil to the same pan. Add the onions, scotch bonnet, garlic, and bell peppers. Stir-fry for 3 to 5 minutes, until fragrant.
Stir in half of the green onions, then add the chicken stock and bring to a rolling boil.
Add the couscous and stir briefly. Cover immediately, remove from heat, and let it sit for 5 to 6 minutes.
Fluff with a fork, then stir in the cooked chicken, remaining green onions, and parsley.

Notes

* Use half of the scotch bonnet or skip it entirely if you prefer less heat.
* Make sure the liquid reaches a rolling boil before adding the couscous.
* The ideal ratio of liquid to couscous is 1:1. Adding too much liquid can make it mushy.
* Use a well-flavored stock for the best result. If your stock is mild, you can enhance it with a stock cube.

Nutrition