Couscous is quite popular with many Nigerian families particularly in the north of the country, but the food originally is from the North West (Maghrebi) region of Africa.
It is a dish of small steamed balls of crushed wheat semolina that is traditionally served with a stew spooned on top; just the way we enjoy our white rice.
It is a staple food throughout the North African cuisines. In Western supermarkets, it is sometimes sold in instant form with a flavor packet, and may be served as a side or on its own as a main dish.
But the dish is such an easy one to make.
This ingredient is for 6 servings
- 2 kg chicken
- 1 Pack Brown Mushrooms
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Tablespoon Olive Oil
- 1 Tablespoon Basil Pesto
- 1 Tablespoon Freshly Chopped Parsley
- 100 g Reduced-Fat Feta Cheese
- 2 Cups Couscous , water, olive oil and salt
- ½ Cup Vital Sunflower Seeds
Trim visible fat from the chicken.
In your preheated oven, grill chicken. De-bone and cut in chunks , then set aside.
Wash, clean and chop vegetables into large chunks, grill with a dash of olive oil and pesto (or mixed herbs).When done, remove vegetables from the oven and top with prepared chicken.
Crumb feta cheese on top and place under the grill until feta starts to melt or turns golden at the edges.
Prepare couscous according to the instructions on the packet.
Spoon the grilled vegetables, chicken and feta on top of the couscous, onto individual plates. Sprinkle with toasted sunflower seeds and freshly chopped parsley and serve.
Photo credit: vital.co.za