Indian-Style Chicken with Pearl Couscous

Prep ? Mins

Cook ? Mins

Ready ? Mins

4 Servings


  • 2 tablespoons extra virgin olive oil
  • ½ brown onion, finely chopped
  • 1 tablespoon finely grated ginger
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon medium curry powder
  • 600 grams skinless, de-boned chicken thighs, cut into bite-size pieces
  • 1 red capsicum, diced
  • 1 medium zucchini, diced
  • 250 grams Blu Pearl Couscous
  • 500mls simmering chicken stock
  • salt and freshly ground black pepper to taste
  • juice of ¼ lemon
  • a few sprigs of fresh coriander


Heat olive oil in a wide, non-stick pan.  Add the onion, ginger, garlic, fennel seeds and cumin seeds and stir over medium heat for 3 minutes.

Add the curry powder and stir for 10 seconds.  Add the chicken pieces, capsicum and zucchini and stir for 3-4 minutes.

Add the pearl couscous and stir gently for 1 minute.  Add the simmering stock, stir briefly and bring to a low simmer.  Season with salt and pepper. Cover with a lid and cook on low heat for 10 minutes, stirring once or twice during the cooking. Add a little water if necessary during the cooking.

Couscous is ready once all the liquid will has been absorbed.

Stir in the lemon juice and serve garnished with coriander leaves.