Ingredients for Chicken and Vegetable Cous Cous
- 1 Large Chicken Breast (Bite sizes)
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon Seasoning Powder
- 1 Teaspoon Paprika
- Pinch Salt
- 1/2 Teaspoon Garlic Powder
- 2 Cups Cous Cous
- Cube Knor Seasoning
- 4 Tablespoon Vegetable Oil
- 1/4 Cup Diced Carrot
- 2 Cups Chicken Stock
- 1 Green Bell Pepper (Diced)
- 1 Red Bell Pepper (Diced)
- 1 Medium Onion Bulb (Diced)
- 1/2 Tablespoon Garlic Powder
- 1 Teaspoon Crated Ginger
- 1 Habanero Pepper (finely chopped)
- Spring onion and Parsley for garnish
Cooking Instructions for making Chicken and Vegetable Cous Cous
Season chicken breast with black pepper, seasoning cube, salt, paprika and garlic powder. Allow to marinate for an hour or overnight in the fridge. Heat up about 2 tablespoon vegetable oil. Stir fry chicken until cooked and golden brown.
Transfer the chicken to a bowl and set aside. To the same pan used to stir fry the chicken, add the remaining 2 tablespoon oil. Sautee onion, fresh ginger and garlic powder until fragrant. Add carrots and stir fry for about 2 minutes to reduce the crunch. Add bell peppers and stir. Add chicken stock, adjust seasoning and salt at this point. Cover with a lid and bring to a boil.
Add the cous cous. Stir together, cover with a lid and turn off the heat. The cous cous absorbs all the liquid and cooks as the same time without turning soggy.
After 5-7 minutes, take of the lid and fluff the couscous with a fork. Add stir fried chicken bites and garnish with spring onion. Stir everything together and serve.
Notes. One of the trick that have worked for me in making a perfect couscous is to use equal amount of cous cous to liquid (either water or stock). This way my couscous is not soggy.
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