watery as I mentioned, otherwise
you may end up with uncooked
couscous at the bottom.
4. Put a frying pan on fire and add
the oil.
5. Fry the diced pepper
6. Stir fry the chicken and the diced
carrot and green pepper
7. Add little seasoning, putting in mind
the stock added to the couscous is
seasoned already
8. Fluff up the couscous with a fork
9. Pour the couscous into the frying
pan and stir fry with the carrots,
bell pepper, green pepper and
chicken, mix well and serve.
January - March 2017 •
The Lion King
• 53
My 10-minute quick fix meal saved a
life when all hope seemed lost. Yes,
I checked all around the house for
what to cook but didn’t find anything
interesting. I was about to take the
cereal when I just remembered the
couscous in my hamper basket.
Couscous is a traditional food from
Northern African cultures (…forgot
to mention that I have this northern
thing in me, cos’ I grew up there).
The original name is derived from the
Berber seksu or kesksu, meaning “well
rolled”, “well formed”, or “rounded”.
Couscous is made from semolina,
wheat’s finest product. Couscous is
obtained by coarsely grinding the
heart of robust wheat. Originating
from the wheat’s inner seed, and
containing all the rich goodness and
protein of the wheat gem.
Couscous has a wide variety of
health benefits, including the ability
to prevent certain cancers, increase
heart health, prevent bacterial and
viral infections, promote normal
metabolism throughout the body’s
systems. It is known to also control
fluid levels in the body, improve
digestion, help weight loss efforts,
heal wounds, build muscles, and
boosting the immune system. This is
sure a vast span of derivable benefits
from it.
It is a good alternative to Rice.
So, I will share my yummy 10 minutes-
recipe with you. It is 10 minutes
because I had my stock and diced
vegetable in the fridge already. If
not it could take a little longer than
10 minutes.
Ingredients:
•
¾-1 cup couscous
•
Chicken breast – cut into small
chunks
•
2 small carrots – cut into cubes
•
1 small onion – blended or thinly
chopped
•
1 green pepper– cut into cubes
•
2 bell pepper / atarodo – cut into
tiny pieces
•
A finger chunk of ground ginger
or ginger powder
•
Seasoning cube or powder
•
3 tablespoons of oil
•
A knob of butter – optional
•
Salt and pepper to taste
•
Curry
•
2-3 cups of water
Method:
1. Marinate the chicken breast with
the onions, ginger, curry and
seasonings and leave to tender/
cook. Meanwhile, put your
couscous in a deep bowl.
2. Ensure you have enough stock
and add more water because
you need that watery stock. Also,
the stock should be tasty enough
to ensure it infuses well with the
couscous.
3. Once the chicken is done, Sieve
the stock and pour the boiling
stock into the couscous, the stock
shouldn’t be too much so the
couscous doesn’t become soggy.
The stock should just be enough
to cover the top of the couscous
and cover for about 5 minutes. The
stock will definitely penetrate to
the bottom of the couscous if it is as
Food
