summer "chicken" couscous

Name: summer "chicken" couscous
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: African, Moroccan
Ingredients: 1 courgette; 4 peppers (red, orange and yellow!); salt to taste; pepper to taste; 300g dried couscous; 500ml boiling veggie stock; large handful finely chopped fresh coriander; large handful of freshly chopped mint; 1tsp ground cumin; 1/4 tsp ground cinnamon; juice of 1 orange; juice of 1 lemon; salad leaves

7 steps

Prep:15minCook:20min

serve hot or cold If storing it all in one bowl you need an absolutely enormous freaking serving bowl couscous usually approx 4 days in fridge originally made with 4 cooked skinless and boneless chicken breasts roughly shredded so sub with veggie 'chicken' or 400g can of drained chickpeas

Updated at: Sat, 25 May 2024 20:48:43 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories340.4 kcal (17%)

Total Fat1.2 g (2%)

Carbs70.7 g (27%)

Sugars8.1 g (9%)

Protein12 g (24%)

Sodium582.1 mg (29%)

Fiber6.9 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

preheat oven to 200C/fan 180/gas 6

Step 2

Chop the courgette and peppers in small chunks

Step 3

Put the courgette and peppers on to a large baking sheet (have to use 2), spray lightly with cooking spray and salt/pepper. Roast for 15 minutes until browned and softened, turning and spraying halfway through

Step 4

Put the couscous in a large bowl, pour over the stock, cover and leave to stand for 10 minutes until all stock absorbed

Step 5

Fluff up couscous with a fork and stir in the chicken, roasted vegetables and fresh herbs

Step 6

Mix together the cumin, cinnamon, orange juice and lemon juice, pour over and stir through

Step 7

Serve with crisp salad leaves