PHOTOGABBLE // BLOG POST

Spicy Mediterranean couscous.

April 12th, 2008

Ingredients:

• Onion – half, sliced
• marinated peppers in oil- half a jar
• broccoli – finely chopped
• baby button mushrooms
• courgette – half, sliced
• 200g chicken breast strips
• garlic – 1 clove, finely chopped
• couscous
• mixed herbs
• Bart’s Baharat seasoning (recommended – generally available from Waitrose)

- can be substituted with Knorr all purpose seasoning and Paprika

• Alternative to creating the couscous flavoring from scratch a sachet of Ainsley Harriot’s Spicy couscous mix can be used

How to make it:

In a bowl place the relevant amount of couscous, add the seasoning spices and mix, leave aside till the chicken is started

Place some olive oil into a wok and heat, the add the onion and brown slightly

To this add the chicken strips and continue to cook, you may need to add some water to ensure the chicken stays moist and avoids sticking to the pan

Whilst the chicken is cooking, boil a kettle of water to cook the couscous with, when adding the water allow about 5mm above the couscous and set aside for 5 minutes

Returning to the wok, once the chicken has been cooked, add the mushrooms, vegetables and herbs and cook for a further 3-5 minutes or until the vegetables are cooked (more water may be required to speed cooking time) then add a good helping of course ground black pepper and a pinch of salt to season

By this time the couscous should have absorbed the water in the bowl, this can be tested using a fork, if the couscous is done there should be no water remaining in the bowl and it should become light and fluffy

You should now be ready to serve and season to taste

Enjoy!

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Tags: chicken, couscous, food, Food & Cooking, mediterranean, vegetables