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Curried Corn Couscous with Chicken, Spinach & Cranberry

by HappyMan (follow)
Cherish all we have, simplify all in our life, enjoy every moment. www.facebook.com/LifeIsSimplyLife
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This is a Moroccan style couscous recipe. It is often so simple and enjoyable to create a surprisingly flavoured couscous dish with what we have in the kitchen. In this recipe, corn couscous is used, it has the same texture and similar cooking method as wheat couscous but it is gluten-free, perfect for making a light and balanced diet.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 3-4 servings

1 cup chicken strips ( from leftover roasted free-range chicken)
1 Japanese curry cube (mild spicy)
1 1/3 cup corn couscous (gluten free, GMO free)
2 tbsp extra virgin olive oil
1 tbsp extra light olive oil
1/2 brown onion, peeled, diced
1 yellow chilli, deseeded, chopped (optional)
some herbal salt to taste
1/3 cup dried cranberry (pomegranate flavoured)
1/2 cup spinach, already washed
Some greek-style yogurt to serve (optional)


Add 1 cup water and a curry cube (about 1x1x1 cm) to a pan, bring to a boil.

Add corn couscous, remove from heat, cover with lid, leave to rest for 3-4 minutes.

Pour 2 tbsp extra virgin olive oil over couscous, fluff with a fork. Set aside.

Heat 1 tbsp extra light olive oil in a saucepan over medium heat, add diced onion, saute until transparent.

Add chicken strips and chopped yellow chilli (optional), stir fry for 2-3 minutes to combine.

Turn off heat and then pour the curried couscous and dried cranberry into a saucepan.

Add some salt to taste, mix well to combine.

If you want to serve it as chilled, cover and refrigerate for later serving.

Add some spinach and some yogurt (optional), toss gently to combine.

Divide between serving plates, serve.

#Gluten Free
#Side Dish
I like this Recipe - 13
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