Mediterranean-style chicken couscous

Mediterranean-style chicken couscous


The ingredient of Mediterranean-style chicken couscous

  1. 500g chicken thigh fillets, excess fat trimmed cut across the grain into strips
  2. 1 1/2 tablespoons olive oil
  3. 2 garlic cloves, finely chopped
  4. 1/2 teaspoon cracked black pepper
  5. 500mls (2 cups) Massel chicken style liquid stock
  6. 1 lemon, rind finely grated, juiced
  7. 380g (2 cups) couscous
  8. 250g (1 punnet) cherry tomatoes, quartered
  9. 50g (1/4 cup) green olives, pitted, quartered
  10. 1/2 cup finely chopped fresh continental parsley leaves
  11. 4 green shallots, trimmed, diagonally sliced
  12. 2 tablespoons drained capers, chopped

The instruction how to make Mediterranean-style chicken couscous

  1. Place the chicken, oil, garlic and pepper in a shallow dish. Toss to combine. Heat a large saucepan over medium-high heat. Add 1/2 the chicken mixture and cook for 2-3 minutes, tossing, until just cooked. Transfer to a plate, cover loosely with foil to keep warm and set aside. Repeat with the remaining chicken mixture.
  2. Increase heat to high and add stock and lemon juice to the pan. Cook, scraping the base of the pan to dislodge any residue, until the liquid comes to the boil. Remove from the heat and add the couscous. Cover and stand for 2-3 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
  3. Add the chicken, lemon rind, tomatoes, olives, parsley, green shallots and capers. Toss well to combine. Serve immediately

Nutritions of Mediterranean-style chicken couscous

fatContent: 606.104 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 74 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 37 grams protein
sodiumContent: 99 milligrams cholesterol

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