POLOKWANE – What’s for Dinner says this couscous dish, infused with Moroccan inspired spices can be served as a complete meal.
Ingredients
- 1 large sweet potato, peeled and cubed
- 15ml sunflower oil
- 400g skinless chicken fillet, sliced into strips
- 5ml Robertsons Cumin
- 2.5ml Robertsons Coriander
- 2.5ml Robertsons Paprika
- 250ml couscous
- 5ml sunflower oil
- 1 x KNORR Chicken Stock Pot
- 250ml boiling water
- 250ml green beans, sliced
- 60ml almonds, flaked and roasted
Method
- Steam the cubed sweet potato in a little salted water in the microwave until tender then drain and set aside or alternatively roast in the oven
- Heat the sunflower oil in a pan and fry the chicken strips until well browned then add the cumin, coriander, and paprika and fry until the chicken is cooked through
- Place the couscous in a large bowl, drizzle the sunflower oil over the couscous then use a fork to distribute the oil through the couscous grains to coat them (this stops the couscous from sticking together)
- Place the KNORR Chicken Stock Pot into a measuring jug together with the boiling water and stir until dissolved
- Pour the hot stock over the couscous, stir well then cover immediately with cling film and allow to steam for 5 minutes
- When the cous couscous is ready stir through the sweet potato, chicken and green beans and top with roasted flaked almonds
- Serve immediately or cover and refrigerate and serve cold as a salad
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