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, American

Keyword couscous, homemade

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings People

Calories 517kcal

Author Lola Osinkolu

Ingredients

2 Cups Couscous
1-1/2 lb Boneless Chicken Thighs 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

US Customary - Metric

Instructions

Heat 2 Tbsp the Oil in a medium pan over medium heat, add the Chicken. Season with salt and black pepper, paprika, Curry powder, Curry powder and cook till done. About 7 minutes. Remove from heat and set aside.
Heat 2 Tbsp of Oil, 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

Make sure the liquid comes to a rolling boil before adding the couscous.
If you or your kids don't like it spicy, you can leave out the scotch bonnet
I used chicken stock instead of water as I do with most recipes. It helps to intensify the flavor
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

Nutrition