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Chorizo and chicken couscous

(4 to 6 portions, 30 minutes)

  • 45 ml olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 chilli, chopped
  • 4 chicken breasts (500 g)
  • 4 chorizo sausages (250 g), sliced into rings
  • 100 g black olives, stoned
  • 150 g (250 ml) couscous
  • 250 ml hot chicken stock
  • salt and freshly ground black pepper

Heat olive oil in large frying pan. Add onion, garlic and chilli. Fry lightly for 3 minutes or until it starts to colour. Add chicken and chorizo. Fry for 10 to 15 minutes or until chicken is cooked. Remove from heat and stir in olives. Sprinkle couscous over chicken mixture and add hot stock. Put lid on pan and allow to steam for 5 minutes or until all liquid has been absorbed. Season well with salt and pepper.

TIP: The heat of the pan and the stock is enough to cook the couscous.