Couscous with Chicken, Peppers and Onion
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Chicken Breast, no skin, 500 grams cut into strips approximately 4cm long by 1cm1 Green Pepper (bell peppers),cut into strips.1 Yellow Pepper (bell peppers),cut into strips.1 Red Pepper (bell peppers).cut into strips.Red Onion, 1 large, sliced.Celery, raw, 1 stalk, large, sliced.Garlic, 4 clove, crushed.Pepper, black, 1 tbspSunflower Oil, 4 tbspPepper, red or cayenne, 2 tbspSoy Sauce, 6 tbspCouscous, 300 gramsThai Sweet Chilli Sauce, 12 tbspChicken stock ,2cups
Using 2tbsp of sunflower oil in a deep sided pan or wok, cook the chicken strips until lightly browned, remove the chicken and set aside.
Empty cous cous into a heat proof dish or pan.
Bring the chiken stock to the boil, stir in the ceyenne pepper while bringing to the boil.
Once boiled pour over the couscous, leave to absorb the stock, stir after stock has been absorbed.
Using the remaining oil lightly cook the peppers and onion, add the chicken to the pan / wok spinkle with soy sauce.
Add the couscous and continue to heat for a few minutes stirring regularly.
Serve with thai sweet chilli sauce as a dressing.
Serving Size: Makes 4 large (490cal) servings or 6 medium (330cal) sized servings.
Empty cous cous into a heat proof dish or pan.
Bring the chiken stock to the boil, stir in the ceyenne pepper while bringing to the boil.
Once boiled pour over the couscous, leave to absorb the stock, stir after stock has been absorbed.
Using the remaining oil lightly cook the peppers and onion, add the chicken to the pan / wok spinkle with soy sauce.
Add the couscous and continue to heat for a few minutes stirring regularly.
Serve with thai sweet chilli sauce as a dressing.
Serving Size: Makes 4 large (490cal) servings or 6 medium (330cal) sized servings.
Nutritional Info Amount Per Serving
- Calories: 397.5
- Total Fat: 14.0 g
- Cholesterol: 60.9 mg
- Sodium: 1,770.4 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 3.5 g
- Protein: 30.5 g
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