Mixed Culture Hot Couscous Salad
- ¼ teaspoon tumeric
- 2 tbsp olive oil
- 2 tbsp grapeseed oil (you can use olive oil instead)
- 1 tbsp dried basil
- ½ teaspoon ground celery
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- 1 tbsp chilli powder
- 750g frozen green and yellow beans with carrots
- 2.5 cups chicken stock or vegetable stock
- A good handful fresh or dried parsley chopped
- 2 cup instant couscous
- 2 lbs chicken breast cut into cubes
Heat olive oil in a skillet over medium-high and add frozen vegetables. Stirring occasionally until thawed.
Add tumeric, celery powder, cumin, cinnamon, salt, and garlic powder, stirring to mix it all.
Cut chicken breast into strips and then into inch-long chunks. In another skillet on medium, pour half a cup of chicken broth and one tablespoon of olive oil. Once warm place chicken and sprinkle chili powder, basil, and Himalayan salt. Cook until chicken is done.
In a pot heat 2 cups chicken broth and a handful of parsley. Once boiling stir in 2 cups of couscous. Remove from heat and cover. (About 5 minutes). Fluff with a fork and add some vegan margarine or grapeseed oil. Approximately 1-2 tablespoons.
Cook veggies until beginning to brown and crispen, then remove from heat.
Combine veggies, chicken, and couscous.
Serve and enjoy!