Cous cous isn’t a very commonly eaten or cooked pasta here in Singapore but my brother had bought a packet of it ages ago so my mum was determined to cook a cous cous dish just so as to finish it before it expires. As such, above is our mediterranean-inspired chicken cous cous. It’s a very simple chicken stew on top of cous cous. Here’s the recipe (serves 4 pax):
- 2 chicken thighs, roughly chopped (use more if you want to eat more than 1/4 chicken thigh
- 1 can of baked beans (or chick peas/garbanzo beans but this must be the canned version)
- 2 bell peppers (we used 1 green and 1 red for colour)
- 1 zucchini/ courgette, diced (they’re essentially the same thing)
- 2 carrots, diced
- 1 bay leaf
- 1 tsp tumeric powder
- 3-5 cloves
- 1 clove of garlic, minced
- 1 onion, minced
- 2 cups of broth (or water if you don’t have broth but this would not taste that nice)
- salt & pepper
- cous cous (this really depends on how much your family eats so cook the same amount as you would for rice)
- Cook cous cous as per packet instructions
- While the cous cous is cooking, heat oil and pan fry onions till tender.
- Add garlic and fry till golden brown
- Add in cloves, tumeric, bay leaf, courgette, carrots and bell peppers
- Add in chicken and brown lightly before adding in broth
- Simmer for 15 mins or until vegetables are tender
- Add in baked beans and bring to a boil
- Add salt & pepper to taste
- Serve stew on top of cooked cous cous
This is really simple and tastes quite good. It’s not too exotic but yet is a hearty meal. If you want it slightly spicy, add in cayenne pepper or chilli powder. This is an alternative recipe to one that I found on All Recipes.
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