Friday, August 2, 2013

Chicken Couscous salad

A combination of chicken and couscous makes this 20 minutes one dish meal. This recipe has flavours of cumin, cinnamon, ginger and cayenne pepper to give it typical Middle Eastern feel.
Couscous is a traditional North African dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.
(Source: Wikipedia)

Serve:                    2
Preparation time:    20 minutes

Chicken breast:                       400 grams (cubed)
Couscous:                               1/2 cups
Olive oil:                                  1 tablespoon
Onion:                                      1 small (finely sliced)
Vegetable stock:                       1 cups
Garlic:                                       1 clove(thinly sliced)
Cumin:                                       1/4 teaspoon
Cinnamon:                                 1/4 teaspoon
Ground Ginger:                          1/4 teaspoon
Cayenne Pepper:                        1/4 teaspoon
Carrot:                                       1/2 cup (Shredded or cut in small pieces)
Raisin:                                        1/4 cup
Almond:                                     5-6 (toasted and slivered)
Salt & Pepper to taste


1) Heat oil in a non-stick pan over medium heat. Add onion and saute 3 minutes.
2) Season chicken with salt and pepper. Add to pan and saute 3 minutes, stirring. Add garlic, cumin, cinnamon, ginger & cayenne. Toss it for another minute.
3) Add vegetable stock; bring to a simmer. Add carrot and raisins and simmer for another 2-3 minutes.
4) Stir in couscous. Cover; remove from heat. Let stand 5 minutes.
5) Serve topped with almonds.


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