Ingredients
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1 pinch salt and pepper
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1 onion chopped
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1 tsp olive oil
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1.5 pints vegetable stock
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3 chicken breast cut into bite-sized pieces
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3 portobello mushrooms chopped
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1 handful frozen peas
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1 pinch white flour
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150g couscous
Method
- Coat the chicken in the flour and seasoning.
- Heat the oil in a large frying pan or wok.
- Lightly fry the chicken.
- Brown the onion in the same pan.
- Add the mushrooms.
- Add the couscous and coat the chicken and veg.
- Add the vegetable stock and bring to the boil.
- Add the peas and seasoning to taste.
- Reduce the heat and cook on medium heat for 5 mins (or until all the liquid has been absorbed).
- Keep stirring until the couscous starts to fry in the pan, fry for 1 min then serve.
Additional Information
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Egg Free
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Nut Free
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Dairy Free
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Main Course
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Chicken
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Low fat
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Rice
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Can Freeze
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mushroom
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peas
Avg. user rating:
3/5
Your comments
loomer 04/06/15 17:23
Not sure what I did wring but it seems like WAY too much stock. I was cooking it for about 15 minutes altogether and by then the couscous had gone revoltingly mushy. My kids were appalled at the "gloop" that I served them. I will cook it again but stick with my usual method of pouring on the stock, covering and leaving to stand for 10mins. What a shame, I don't often 'treat' us to chicken breasts, so it felt like a real waste.
Mumtopiglet 25/01/08 18:58
This is dead easy to make and a winner with grown ups and kids - I make a big batch and freeze portions for my toddler.
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