Chilli Chicken in a Roast Vegetable Couscous

Chilli Chicken in a Roast Vegetable Couscous


3 people made this

This is an economical, colourful and flavoursome dish with the red and green capsicums, fried chilli chicken and couscous.


Serves: 4 

  • 2 teaspoons olive oil
  • 1 red capsicum, diced
  • 1 green capsicum, diced
  • 1 zucchini, diced
  • 1 red onion, diced
  • 1 clove garlic
  • 1 teaspoon dried mixed herbs
  • 1 pinch salt and black pepper, to taste
  • 2 skinless boneless chicken breasts, cut into bite size pieces
  • 3 rashers unsmoked bacon, diced
  • 1 tablespoon hot chilli powder
  • 300g couscous

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Preheat the oven to 180 degrees C.
  2. Pour the olive oil into an oven dish and place in the oven to warm. Place the vegetables and garlic in the oven dish with the herbs, salt and pepper then mix well. Place back in the oven for around 10-15 minutes mixing now and then.
  3. Cook the chicken and bacon in a preheated frying pan with very little oil. Place all chilli powder over the meat while frying. Fry until cooked through.
  4. Five minutes before everything is cooked, place the couscous in a really large saucepan. Cover with boiling water around 2cm above the couscous, cover the saucepan and leave.
  5. After 5 minutes place the cooked vegetables and cooked meat into the saucepan with the couscous along with any juices.
  6. Mix thoroughly for around 4-5 minutes ensuring the couscous is thoroughly coated with any chilli oil residue. Serve.

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