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.
Servings 5 People
Calories 517kcal
Ingredients
- 4 tbsp oil divided into two
- 1-1/2 lb boneless chicken thighs cubed or cut into strips
- 2 cups couscous
- 1 tsp paprika
- ½ tsp curry powder
- salt and pepper to taste
- 3/4 cup onion
- 1 scotch bonnet seed removed and minced
- 3 cloves garlic minced
- 1 red bell Pepper
- 4 green onions divided
- 2 cups chicken stock
- Parsley
Instructions
- Heat 2 tablespoons of oil in a medium pan over medium heat, and add the chicken. Season with paprika, curry powder, salt, and black pepper, and cook till done—about 7 minutes. Remove from heat and set aside.
- Add the remaining 2 tablespoons of oil into the same pan, and add the onions, scotch bonnet, garlic, and bell peppers. Stir-fry for about 3 to 5 minutes.
- Stir in half of the green onions, add the stock and leave to come to a rolling boil.
- Add couscous, stir briefly, cover immediately, take it off the heat and leave it to rest for 5 to 6 minutes.
- Stir in the chicken, green onion, and parsley.
Notes
- Use half of the habanero or skip it entirely if you don’t like heat.
- Make sure the liquid comes to a rolling boil before adding the couscous.
- As a rule of thumb, the ratio of liquid to couscous is 1:1. A little extra may result in a mushy couscous.
- 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 enhance the flavor of the couscous.
Nutrition
Calories: 517kcal | Carbohydrates: 62g | Protein: 19g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 183mg | Potassium: 438mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1120IU | Vitamin C: 37.6mg | Calcium: 39mg | Iron: 1.6mg