– 1 tablespoon vegetable oil
– ½ teaspoon salt
– ½ teaspoon black pepper
– 4 skin-on chicken breasts
– 1 small yellow onion
– 1 green chili
– 1 red chili
– 3 cloves garlic, peeled and minced
– ½ teaspoon cumin
– ½ teaspoon ground coriander
– ¼ teaspoon paprika
– pinch of saffron (optional)
– 1 1/4 cups (216g) couscous
– 1 3/4 cups (420ml) hot (almost boiling) chicken or vegetable stock
– 2 lemons
– seeds of half a pomegranate
– small bunch fresh cilantro, chopped

Directions:

1. Peel the onion, then chop into small pieces. De-seed and chop the chiles into small pieces too.
2. Heat the oil in a large skillet and sprinkle the salt and pepper onto the skin side of the chicken breasts. Place in the pan skin-side down and cook on medium-high heat for five minutes. Turn the chicken over and cook for a further five minutes. Add the onion, green and red chiles, garlic, cumin, coriander, paprika and saffron to the pan and stir until the onions are coated in the spices. Cook for three minutes, stirring occasionally until the onion starts to soften.
3. While the onion mixture is cooking, remove the seeds from the pomegranate. Take a medium-sized bowl and hold the cut side of the pomegranate in your hand. Create a cup with your hand and hold it over the bowl. Whack the back of the pomegranate with a wooden spoon and the seeds will fall into your hand. Then you can tip them into the bowl. Any stubborn seeds can be removed by pulling the skin of the pomegranate outward a little, then repeating the spoon whacking until all seeds are removed. Put the seeds to one side.
4. Peel the zest from the lemons and squeeze the juice into a small bowl. Put to one side.
5. Add the stock and bring to a boil, place the lid on and simmer for ten minutes.
6. Take the lid off and pour in half the lemon juice, then carefully add in the couscous to the sides of the chicken, making sure not to leave any couscous on top of the chicken (as it won’t get cooked). You can move the chicken breasts to the side of the pan if it makes it easier. Stir everything, ensuring all of the couscous is covered, then place a lid on the skillet and turn the heat down to very low. Cook for five minutes, then turn off the heat.
7. Take off the lid and fluff up the couscous with a fork. Add the zest from one of the lemons and all but one tablespoon of the cilantro. Stir into the couscous.
8. Top with the remaining lemon zest, the pomegranate seeds and the chopped parsley. Serve with the remaining lemon juice.

The post Speedy One-Pot Chicken Couscous appeared first on COUSCOUS Day.

• COUSCOUS
• 450ml water
• 5ml (1 t) salt
• 15ml (1 T) olive oil
• 500ml (2 c) couscous
• 15ml butter
• BUTTERNUT AND FETA MIXTURE
• 600g butternut, diced
• 1 large onion, sliced
• Salt and freshly ground black pepper
• 15ml (1 T) finely chopped fresh rosemary
• 60ml (1/4 c) olive oil
• 100g feta cheese, cubed
• Extra olive oil (optional)
• Rocket

Directions

1. Preheat the oven to 200 C and grease a large roasting pan with oil or non-stick spray.
2. COUSCOUS: Bring the water, salt and oil to the boil in a saucepan and add the couscous to the boiling water. Cover and steam the couscous over low heat. Stir in the butter and fluff the couscous with a fork. Cover and leave to stand for a few minutes.
3. BUTTERNUT AND FETA MIXTURE: Meanwhile put the butternut and onion in the prepared roasting pan. Season with salt, pepper and rosemary and drizzle with a little olive oil.
4. Roast for about 20 minutes or until done and golden.
5. Add the butternut mixture and feta cubes to the couscous, moisten with extra olive oil if necessary and toss.
6. Serve with rocket.

The post South African Couscous Salad With Butternut Squash and Feta Cheese appeared first on COUSCOUS Day.