Quick Chicken and Couscous
Quick Chicken and Couscous
Ingredients
- 1 whole leek, thinly sliced
- 2 tbsp (30 ml) olive oil
- 2 carrots, peeled and grated
- 1/3 cup (50 g) dried cranberries, chopped
- 1 tsp ground fennel seeds
- 2 cups (500 ml) chicken broth
- 2 cups (400 g) couscous
- 1 1/2 lb (675 g) skinless, boneless chicken thighs, cubed
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 ml) sundried tomato pesto
- 1/2 tsp bird’s eye chili pepper, chopped
- 1/2 cup (125 ml) chicken broth
- 1/2 cup (15 g) cilantro leaves
Instructions
- In a pot over medium-high heat, soften the leek in the oil for 5 minutes or until translucent. Add the carrots, cranberries and ground fennel. Cook for 1 minute, then add the chicken broth. Season with salt and pepper and bring to a boil. Remove from the heat and add the couscous. Cover and let rest for 5 minutes. Fluff with a fork and keep warm.
Quick Chicken and Couscous