Couscous is a pasta made from small grains of semolina, and is popular in North African dishes. You can find it in most supermarkets next to the rice section. It has a mild taste and a wonderfully soft texture – and is very quick and easy to prepare. Couscous goes well with other food such as diced lamb cutlets, chicken and vegetables.
Makes 4 portions
• 300ml unsalted chicken stock
• generous knob of butter
• 100g couscous
• 1 tbsp light olive oil
• 50g onion, peeled and chopped
• 1 small clove garlic, crushed
• 50g chicken breast, diced
• 50g courgettes, trimmed and diced
• 2 tomatoes, skinned, deseeded and chopped
1. Bring the chicken stock to the boil in a pan, stir in the butter until it’s melted and pour over the couscous. Mix with a fork and set aside for 6 minutes, by which time it should have absorbed all of the stock.
2. Meanwhile, heat the olive oil in a pan and sauté the onion and garlic for 3 to 4 minutes. Add the diced chicken and sauté for a further 2 minutes, then tip in the diced courgettes and sauté for 2 more minutes. Add the chopped tomatoes and cook for 1 minute.
3. Fluff up the couscous with a fork, stir in the chicken, courgettes and tomato and serve.
For more on nutrition and for Annabel Karmel’s recipes, log on to www.annabelkarmel.com