Mediterranean-inspired Chicken Cous Cous

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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)
  1. Cook cous cous as per packet instructions
  2. While the cous cous is cooking, heat oil and pan fry onions till tender. 
  3. Add garlic and fry till golden brown
  4. Add in cloves, tumeric, bay leaf, courgette, carrots and bell peppers
  5. Add in chicken and brown lightly before adding in broth
  6. Simmer for 15 mins or until vegetables are tender
  7. Add in baked beans and bring to a boil
  8. Add salt & pepper to taste
  9. 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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