Roasted Red Pepper Chicken Couscous

Smoky chicken, sweet roasted peppers and fluffy couscous make a colorful one-bowl dinner. Jarred peppers keep preparation short, while parsley and lemon lift the warm grains.

Ingredients

• 500 g boneless chicken thighs
• 250 g couscous
• 300 ml hot chicken stock
• 250 g roasted red peppers, drained
• 1 small onion
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
• ¼ tsp salt
• ¼ tsp black pepper

Method

1. Cut the chicken into roughly 3 cm pieces. Slice the drained peppers into strips and finely chop the onion and garlic. Season the chicken with paprika, salt and pepper.
2. Heat 1 tablespoon of the oil in a wide frying pan over medium-high heat. Cook the chicken for 10–12 minutes, turning regularly, until browned and cooked through. The thickest pieces should reach 74°C. Transfer to a clean plate.
3. Reduce the heat to medium. Add the remaining tablespoon of oil and the onion; cook for 6–8 minutes until softened. Add the garlic and cook for 1 minute.
4. Stir in the pepper strips and return the chicken with its juices. Cook for 3–4 minutes until everything is hot. Remove the pan from the heat.
5. Meanwhile, put the couscous in a heatproof bowl. Pour over the hot stock, cover and leave for 5 minutes or according to the package directions. Fluff with a fork; if the brand needs a different liquid quantity, follow the package ratio.
6. Fold the couscous, lemon juice and parsley through the warm chicken and peppers. Let stand for 5 minutes before serving, loosening with a little hot water if needed.
7. Refrigerate cooled leftovers within two hours and use within three days. Reheat thoroughly, adding a splash of water to keep the couscous moist.

Drain the peppers

Jarred roasted peppers work well here. Drain away the packing liquid before slicing so the couscous stays fluffy rather than soggy.

Cook the chicken before combining

Brown the thigh pieces in a wide pan with space between them. Check the thickest pieces are cooked before they return to the vegetables.

Check your couscous packet

Standard instant couscous absorbs liquid quickly. Grain sizes and brands differ, so use the package ratio if it differs from the quantity listed; pearl couscous needs a different cooking method.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Fold the couscous, lemon juice and parsley through the warm chicken and peppers. Let stand for 5 minutes before serving, loosening with a little hot water if needed.

How should I store leftovers?

Refrigerate cooled leftovers within two hours and use within three days. Reheat thoroughly, adding a splash of water to keep the couscous moist.