Couscous, chicken and carrot stir-fry on a plate

Quick Couscous Carrot Chicken Stir Fry

You feel hungry, open the fridge and realise there isn’t much to work with. Sounds familiar? That’s how I came up with this recipe – the recipe that’s now, about 5 years later, a staple in my family. Sometimes made because the fridge is empty and no one has gone to the supermarket, but sometimes made because it’s quick and we genuinely like it.

We always have plenty of long life grains in the cupboard – pasta, rice, quinoa, barley, couscous and so on – which is why I consider couscous to be a basic product I always have in my kitchen. If you’ve never tried it, I’d like to use this post as an opportunity to introduce you to this product – a perfect alternative to pasta or rice. Couscous has a delicate, slightly sweet taste, it’s healthy, and incredibly simple and quick to prepare. No cooking needed – you just mix it with boiling water, cover it with a lid and leave for 3-5 minutes. After that time, it’s ready to eat! It works great as a carb base for hot lunch/dinner dishes, but it can also be eaten cold, for example in salads.

Ingredients (serves 3-4):

  • 1 very big onion (or 2 small ones)
  • 3 garlic cloves
  • 2 teaspoons of sugar
  • oil for frying (I recommend coconut oil)
  • 2 big carrots
  • 3 chicken breasts
  • 100g dry couscous
  • soy sauce, curry, salt, pepper, cinnamon

Chop the carrots into matchsticks and finely dice the onion and garlic. Dice the chicken.

Place the carrots on a pan and cover them with water. Cook on medium heat for ~15minutes, until soft, then drain them and put them to the side.

In a big pot, fry onion with garlic, sugar and oil on low heat until golden. Add the chicken and fry for around 10 minutes.

Prepare the couscous following the instructions on the package.

Add the carrots and couscous to the pan with onion and chicken. Season with salt, pepper, and a generous amount of soy sauce, curry and cinnamon. Cook for another 5 minutes, stirring until combined well.

Enjoy!

Couscous, chicken and carrot stir-fry on a plate

Couscous Carrot Chicken Stir Fry

  • Servings: 3-4
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A quick, delicious recipe using simple, common ingredients


Credit: https://alphes-corner.com

Ingredients

  • 1 very big onion (or 2 small ones)
  • 3 garlic cloves
  • 2 teaspoons of sugar
  • oil for frying (I recommend coconut oil)
  • 2 big carrots
  • 3 chicken breasts
  • 100g dry couscous
  • soy sauce, curry, salt, pepper, cinnamon

Directions

1. Chop the carrots into matchsticks and finely dice the onion and garlic.

2. Dice the chicken.

3. Place the carrots on a pan and cover them with water.

4. Cook on medium heat for ~15minutes, until soft, then drain them and put them to the side.

5. In a big pot, fry onion with garlic, sugar and oil on low heat until golden.

6. Add the chicken and fry for around 10 minutes.

7. Prepare the couscous following the instructions on the package.

8. Add the carrots and couscous to the pan with onion and chicken.

9. Season with salt, pepper, and a generous amount of soy sauce, curry and cinnamon.

10. Cook for another 5 minutes, stirring until combined well.


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