Pearl Couscous with Chicken and Szechuan Spices
Serves 3

2 tbsp extra virgin olive oil
1/2 brown onion, chopped
1 tbsp finely grated ginger
2 tsp Szechuan spice mix
200 g boned, skinless chicken thighs, diced
1 carrot, diced
10 green beans, diced
1 pack of Blu Gourmet Pearl Couscous
2 cups of boiling chicken stock or water
salt and freshly ground black pepper
3 tbsp finely sliced coriander leaves

Heat the olive oil in a saucepan and stir-fry the onion and ginger for 1 minute.
Add the Szechuan spices and stir for 10 seconds. Add the diced chicken and stir for 1 minute.
Add the diced carrot and beans and the couscous and stir for 1 minute.

Add the boiling stock and season with salt and pepper. Bring to a simmer, cover with a lid and cook gently for 8-10 minutes until ready. Stir once or twice during the cooking.

Sprinkle with coriander and serve.

COUSCOUS THE WHOLE FAMILY WILL LOVE Gabriel Gaté
Recipes

We hope you enjoy these recipes created by Gabriel Gaté at the Good Food show Back Next