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, American
Keyword couscous, homemade
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 5People
Calories 517kcal
Author Lola Osinkolu
Ingredients
4tbspoil divided into two
1-1/2lbboneless chicken thighscubed or cut into strips
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.