Couscous and Chicken Breast Chunks

I am in love. The question should be ‘with what?’ rather than ‘ with whom?’.

On one of my shopping expeditions, I found some sales items  I was excited to try out and trust your girl I quickly purchased these items. Among the stash was the star staple for today’s meal. *Drum roll*, Couscous!! Ever since my first attempt it has been a Geemayree – Couscous love affair.

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Couscous is a traditional Maghrebian  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. The couscous that is sold in most Western supermarkets has been pre-steamed and dried, making life easier for people like me who will otherwise never have had the opportunity to try this dish.

To recreate this dish you will need:

Couscous

Stock (Substitute with water if unavailable)

1/4 kg Chicken Breast

1 whole Green Pepper

Mushrooms

1 Medium-sized Red Onions

Groundnut Oil

Plum Tomatoes (Tin)

Salt (To taste)

Freshly ground Black Pepper (To taste)

Seasoning Cube (I used Knorr)

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To prepare the couscous, add 1.5 measure of either boiling water or stock and butter to each measure of couscous and cover tightly for 5 minutes. The couscous will swell and within a few minutes it is ready to fluff with a fork and serve.

For the accompanying sauce, chop onions, dice green pepper and half mushrooms. Cut chicken breast into tit bits and drain plum tomatoes.

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Fry onions and chicken breast until golden brown.


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Add plum tomatoes and season with salt and pepper to taste. Then add diced green pepper.

 

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Season with salt, seasoning cube and black pepper. Add chili pepper if you like some heat.

Voila! Your food is ready to be served!! 

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