Warm chicken and vegetable couscous
A quick couscous bowl with courgette and safely stored cooked chicken. Heat the chicken separately and thoroughly rather than relying on warm couscous to reheat it.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 200g safely chilled cooked chicken, shredded
- 150g dry couscous
- 1 courgette, about 200g, cut into 1cm cubes
- 180ml boiling vegetable stock, or the quantity specified for 150g couscous on its packet
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 3 tbsp water
- Black pepper, to taste
Method
- Prepare for quick cooking
Dice courgette into even 1cm pieces and shred chicken with clean utensils. Check the couscous packet for the required liquid ratio before measuring the stock.
- Hydrate the couscous
Put the couscous in a heatproof bowl and pour over the boiling stock, using its packet liquid ratio if different. Cover for the packet standing time, usually 5 minutes, then fluff with a fork.
- Cook the courgette
Heat the oil in a lidded frying pan over medium heat. Cook the courgette for 7–8 minutes, stirring, until tender and lightly golden.
- Reheat the chicken
Add the cooked chicken and water. Cover and heat for about 5 minutes, stirring, until every piece is steaming hot throughout. Continue if needed; add a splash of water if the pan dries.
- Combine
Fold in the couscous, lemon juice and pepper and serve immediately in two bowls.
Make it work with what you have
- This uses ordinary quick-hydrating couscous, not giant couscous, which needs boiling.
- A diced pepper can replace courgette; cook until tender before adding the chicken.