In partnership with Red Rooster here is a spiced chicken cous cous recipe I created that can be a perfect shared side dish or a meal in itself.
Although you can follow the instructions on the cous cous packets you purchase, you can also use your own judgement and the cous cous is ready when the grains are al dente and separate easily. I prefer cous cous that are the larger grains.
Ingredients
1 cup large cous cous
¾ water
1 teaspoon turmeric
1 teaspoon cinnamon
½ cup sultanas
¼ cup flaked almonds
1½ cup of shredded Red Rooster Roast Chicken
1 table spoon of chopped coriander
Tub of Red Rooster Moroccan Spice Glaze
Prep time: 10 minutes | Cooking time: 5 minutes | Serves 2
Method
- Bring to boil water, turmeric, cinnamon.
- Add in the couscous and sultanas in a large saucepan.
- Stir and cover and let it stand for 5 minutes until all the water has been absorbed and the grains can be separated by a fork.
- Add the flaked almonds, a splash of olive oil, chopped coriander and the shredded chicken. Mix with a fork.
- Serve on a dish with Moroccan Spice Glaze on the side