Chicken and vegetables couscous
Chicken and vegetables couscous
4 servings
Ingredients
- 2 1/2 cups chicken stock
- 2 tsp curry powder
- 1 tsp cumin
- 2 cups couscous
- 3 tbsp olive oil
- 1 onion, chopped
- 3 cups chicken thighs, chopped in dice
- 2 cups carrots, peeled and shredded
- 2 sliced zucchinis
- 1 parsnips cup , peeled and shredded
- 1 Tbsp tomato paste
- 1/2 cup italian parsley, chopped
- Salt and pepper
Preparation
- In a saucepan, bring to boil 2 cups of chicken stock. Add half of the curry and cumin and the couscous. Remove from heat and cover while the couscous swells.
- In a skillet, heat the oil, brown the onion, add the chicken and cook for 5-10 minutes or until well cooked. Add salt and pepper. Add the rest of the spices and cook for an extra minute. Add the carrots, the parsnips, the Zucchinis, the tomato paste and the rest of the chicken stock. Simmer for five minutes.
- Put the couscous in a deep plate and add the chicken and vegetable mix. Garnish with the chopped parsley.
