Author
blucouscous
Category
LOW GI RECIPE
Date
SEPTEMBER 13, 2019
Yields
4 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ brown onion, finely chopped
- 1 tablespoon finely grated ginger
- 2 cloves garlic, finely chopped
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 tablespoon medium curry powder
- 600 grams skinless, de-boned chicken thighs, cut into bite-size pieces
- 1 red capsicum, diced
- 1 medium zucchini, diced
- 250 grams Blu Pearl Couscous
- 500mls simmering chicken stock
- salt and freshly ground black pepper to taste
- juice of ¼ lemon
- a few sprigs of fresh coriander
- 1Heat olive oil in a wide, non-stick pan. Add the onion, ginger, garlic, fennel seeds and cumin seeds and stir over medium heat for 3 minutes.
- 2Add the curry powder and stir for 10 seconds. Add the chicken pieces, capsicum and zucchini and stir for 3-4 minutes.
- 3Add the pearl couscous and stir gently for 1 minute. Add the simmering stock, stir briefly and bring to a low simmer. Season with salt and pepper. Cover with a lid and cook on low heat for 10 minutes, stirring once or twice during the cooking. Add a little water if necessary during the cooking.
- 4Couscous is ready once all the liquid will has been absorbed.
- 5Stir in the lemon juice and serve garnished with coriander leaves.
