Mediterranean Chicken Casserole with Couscous
A simple store cupboard casserole packed full of delicious Mediterranean flavours
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Ingredients
- 1 tablespoon olive oil
- 1 onion
- 2 cloves garlic
- 400 grams skinless, boneless chicken thighs Cut into bite size pieces
- 400 grams tin chopped tomatoes
- 500 ml vegetable stock
- 200 grams green olives
- 200 grams jar roasted red peppers
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 green pepper
- 300 grams couscous
- 1 teaspoon ras el hanout
Instructions
- Peel and chop the onion and garlic and add to a large pan with the olive oil. Cook over a medium heat for 2 minutes, then add the chicken. Brown for 2-3 minutes (they don’t need to cook all the way through).
- Tip in the chopped tomatoes, vegetable stock, olives, sliced red peppers, smoked paprika and oregano. Simmer for 15-20 minutes, adding the sliced green pepper for the final couple of minutes.
- For the couscous, tip into a large bowl with the ras el hanout and a little salt and pepper, and add 400ml boiling water. Leave to sit until all of the water has been absorbed.
- To serve, pile the couscous into bowls and top with the casserole, making sure you get plenty of the juice.
