Great Recipes - Chili Chicken Couscous Recipe

  
 

Chili Chicken Couscous Recipe

 

Ingredients

  • 225g/8 oz couscous

  • 1 liter/1 1/4 pints boiling water

  • 5ml/1 tsp olive oil

  • 400g/14 oz boneless, skinless chicken, diced

  • 1 yellow pepper, seeded and sliced

  • 2 large courgettes, sliced thickly

  • 1 small green chili, thinly sliced, or 5 ml/1 tsp chili sauce

  • 1 large tomato, diced

  • 425g/15 oz can chick-peas, drained

  • salt and ground black pepper

  • fresh coriander or parsley sprigs, to garnish

Serves 4

Method:

  1. Place couscous in a large bowl and pour the boiling water over. Cover and leave to stand for 30 minutes.

  2. Heat the oil in a large non-stick frying pan and stir-fry the chicken quickly to seal, then reduce the heat.

  3. Stir in the pepper, courgettes and chili or chili sauce and  cook for 10 minutes, until the vegetables are softened.

  4. Stir in the tomato and chick-peas, then add the couscous. Adjust the seasoning and stir over a moderate heat until hot. Serve garnished with sprigs of fresh coriander or parsley.

Notes: If you prefer, use dried chick-peas in this recipe. Soak them overnight, then drain, place in a saucepan and add water to cover. Bring to the boil, then cook until tender, 45-60 minutes.