Chicken with Pearl Couscous
Preparation time: 15 minutes
Cooking time: 20 minutes
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