Tom's Recipes

Illustration of couscous with chicken, carrot and peas on a small plate

Chicken and Vegetable Couscous

Name: Chicken and Vegetable Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Ingredients: 1 boneless chicken thigh, skin removed; 1 tsp vegetable oil; 1 small carrot, grated; 2 tbsp frozen peas; 40g couscous; 80ml hot low-salt stock; 5g unsalted butter

Small pieces of chicken thigh with carrot and peas stirred through buttery couscous.

Makes: 1 serving
Prep: 10 minutes
Cook: 15 minutes

Method

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1
Cut the chicken into very small pieces.
- 1 boneless chicken thigh
2
Fry the chicken in the oil over a medium heat for , until cooked through with no pink left.
- 1 tsp vegetable oil
3
Add the carrot and peas and cook for more.
- 1 small carrot
- 2 tbsp frozen peas
4
Pour the hot stock over the couscous in a bowl, cover and leave for .
- 40g couscous
- 80ml low-salt stock
5
Fluff the couscous with a fork and stir in the butter, then the chicken and vegetables.
- 5g unsalted butter

Serving

Press small handfuls into balls so Ted can pick them up.

In the meal plans for the week of 19 October and the week of 26 October.

Tom's Recipestc-blip-crumbs.github.io/toms-recipes/recipes/chicken-couscous