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Honey Chicken Couscous Serves 4 700g stir-fry chicken 1 cup ketjap manis 1 tbsp honey One and a half cups instant couscous One and a half cups hot chicken stock 20g butter, diced Quarter cup chopped coriander 1 tbsp vegetable or peanut oil 3 carrots, sliced thinly 1 capsicum, diced 1 clove garlic, chopped 125g natural yoghurt One and a half tablespoons lemon juice Lemon wedges, to serve Mix ketjap manis and honey in a bowl and allow chicken to marinate in this mixture for one to two hours. Place couscous in a very large serving bowl, add stock and butter and mix to combine. Cover with plastic wrap and allow to stand for at least 5 minutes until the liquid is absorbed. Meanwhile, sauté carrots, capsicum and garlic in oil in a frypan. Remove when softened, then add the chicken to the frypan with a little of the marinade, and stir-fry till the chicken is cooked. Use a fork to fluff up the couscous and stir the coriander into it. Add the chicken and the vegetables, and stir further to combine. Combine yoghurt and lemon juice and dollop this over the whole lot. Serve with lemon wedges. |
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