7 March 2012


couscous salad with pan-fried chicken

Often times we don’t know what to do with the leftover vegetables. I was about to throw the ones I had in my fridge and I remembered I had this small couscous remaining. I thought ok, let me make a couscous salad and see how it goes, to my greatest surprised, it turned out faultless. So here is a perfect way to put those veg in the stomach rather than throw ‘em away.



Chicken fillets
1 cup of Couscous
Sugar snap
Green, yellow and red paprika (halve of each)
2 Knorr cubes
Sunflower oil/vegetable oil
Spring onions
Olive oil
4 mushrooms
1/2 lemon


For the chicken:

Spice the chicken with 1 Knorr cube, garlic, thyme, lemon juice and 1 teaspoon of sunflower oil
Massage the seasons into the fillets
Cover with a cling film and put into the fridge and crack on with the veg preps.

seasoned chicken ready to go in the fridge 

**Once the vegetables are cut and ready to be fried, bring out the chicken from the fridge and pan fry them**

For couscous

Bring water to boiling
In a bowl, put in a cup of couscous
Pour in the water just a little
Add a pinch of salt, a tablespoon of olive oil
Cover with cling film
Leave for about 10 minutes
Then use a fork and scrape it up
Set aside

couscous soaked in boiled water

couscous covered with cling film

For the vegetable

1/2 lemon, peas, green and red paprika, carrot, spring onions and sugar snaps

Cut the vegetables into strings except the sugar snaps
Cut the mushroom into thin slices
In a frying pan, pour in a teaspoon of sunflower oil
Allow heating up, put in the mushroom, prawns and ½ Knorr, stir-fry for about 2 minutes
Add the onions, spring onions and the carrots
Stir-fry for another minute
Then add the rest of the vegetables with a tablespoon of curry and fry for another 2 minutes
Finally, add the couscous. Stir and taste for salt.
Turn off the gas.

Serve with the pan-fried chicken and hot pepper (optional).

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