Glampanology

Moroccan Style Chicken & Pepper Cous Cous

Ingredients:

• 2 Chicken Fillets or one large turkey breast
• 1 Onion sliced finely
• Large handful of cherry tomatoes
• 1 tablespoon Ras el Hanout (Moroccan spice mix)
• 1 Cup of Cous Cous
• 1 Vegetable stock cube
• Glug of oil or knob of butter
• 2 cups water for cous cous

Method:

Bring the water to the boil in a small pan to make the cous cous and crumble in the stock cube. Chop the chicken or turkey into thin strips. Slice the pepper and onion, also into nice thin strips. Halve the cherry tomatoes.

When the stock boils remove from the heat, pour in the cous cous and give it one stir. Keep covered. Fry the chicken in the oil or butter first, making sure it all goes white before adding in the spice mix. then add the onion and pepper and fry until cooked soft, adding the tomatoes last of all. Take off the heat, when they just start to go mushy. Fluff up your cous cous with a fork and serve with the chicken and vegetables dolloped on top. The tomatoes should have provided just enough juice to make a sauce.

Variations:

Quorn makes an excellent substitution for vegetarians, as do chickpeas. The vegetables can be varied too, try courgette, aubergine or mushrooms. If you don't have the spice mix, you could flavour with some garlic, chilli and lemon juice. You can add any of the following ground spices for flavour or colour, depending on what you can get or what you have in your camping stash: paprika, cinnamon, turmeric, ginger, coriander, cumin. The following fresh herbs also work well; coriander, parsley, basil.

If you are using pre-cooked chicken or turkey, dump everything in the pan together, poultry, veg and spice and let it get on with it for a bit before adding the tomatoes! Make sure the poultry is THOROUGHLY reheated.

 

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