I had some leftover barbecued chicken to use up so I threw together this quick and simple couscous. It's not the most authentic or exciting recipe available but it only took 15 minutes to throw it all together and get it on the table !
Quick midweek couscous
drizzle of olive oil
letover cooked chicken
1 tin chickpeas
2 tins chopped tomatoes
salt, pepper, 1tbsp ras el hanout
1 Knorr herbs flavour pot
1 cup couscous
1/4 cup raisins
knob of butter
Roughly chop the carrots, onions and mushrooms (I would have put in red and green peppers too but didn't have any in the fridge) and stir fry them for 5 minutes in a little olive oil.
Add the cooked chicken and cook for a further 5 minutes.
Add the tinned chickpeas and tomatoes. Add the spices and seasoning.
Boil the kettle. Put one cup of dry couscous in a heatproof bowl and pour one cup of boiling water on top. Add a pinch of salt and leave to soak up the water for 5 minutes. Add a knob of butter and fluff up with a fork. Add the raisins and mix.
Adjust the seasoning and serve the chicken mixture on a bed of couscous.
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