Chicken with Pearl Couscous

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4



2 tablespoon extra virgin olive oil
1/2 onion, finely chopped
1 tablespoon ginger, finely grated
2 cloves garlic, finely chopped
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 tablespoon curry powder
600 g organic skinless, de-boned chicken thighs, cut into bite-size pieces
1 red capsicum (pepper), diced
1 medium zucchini, diced
250 g pearl couscous
2 1/2 cups chicken stock
salt and freshly ground black pepper to taste
juice of 1/4 lemon
a few sprigs of fresh coriander




  • Heat olive oil in a non-stick pan.  Add the onion, ginger, garlic, fennel seeds and cumin seeds and stir over medium heat for 3 minutes.

  • Add the curry powder and stir for 10 seconds.  Add the chicken pieces, capsicum and zucchini and stir for 3-4 minutes.

  • Add the pearl couscous and stir gently for 1 minute. 

  • Add the stock, stir briefly and bring to a low simmer.  Season with salt and pepper, cover with a lid and cook on low heat for 10 minutes, stirring once or twice during the cooking.   Add a little water if necessary during the cooking. When it’s ready all the liquid will have been absorbed by the couscous.

  • Stir in the lemon juice and serve garnished with coriander leaves.


Nutrition (per serve):


Calories 403; Fat 18.3 g; Sat. Fat 3.9 g; Carbs 16.6 g; Sugar 2.6 g; Fiber 4 g; Protein 32.9 g