Couscous with Chicken and Pea Shoots

From Rosalba via Angela Hartnett’s midweek suppers

Couscous is originally a North African dish, made with coarsely ground wheat or millet, and normally served with a meat or vegetable stew. But, like anything good, it has been modified to suit other tastes. One of my favourite recipes comes from Yotam Ottolenghi’s Ottolenghi: The Cookbook, and features dried apricots and butternut squash. It’s so vibrant and fresh.

My own version uses chicken and nuts. I cook the chicken fresh, allow it to cool, then add it to the couscous. But it is also a great way to use up leftovers. And why not experiment with other ingredients you are fond of, such as harissa paste, prawns or even coriander?

This is a beautifully quick and simple dish. But bear one thing in mind: where the couscous itself is concerned, the amount of water required may vary from brand to brand. If in doubt, follow the instructions on the packet.

For the recipe and more go here

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