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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Something I came up with for my first attempt at a couscous recipe... Ingredients:
2 tablespoons olive oil |
1 skinless chicken breast (cubed) |
20 frozen shrimp (defrosted and shells removed) |
1/2 cup spicy sausage (sliced to bite size) |
1/2 medium onion (diced) |
1/2 cup frozen julienned bell pepper |
1 tablespoon minced garlic paste |
1 teaspoon ground turmeric |
1 teaspoon white pepper |
1 teaspoon oregano flakes |
1 teaspoon dried thyme |
1 tablespoon cayenne pepper |
1 teaspoon paprika |
1 1/4 cups chicken stock or 1 1/4 cups bouillon |
1 (15 ounce) can diced tomatoes with juice |
1 1/4 cups couscous |
snipped fresh parsley |
Directions:
1. In a large skillet on medium heat, brown the chicken in the olive oil for about 3 minutes.
2. Mix in the shrimp, onion, bell peppers, garlic, turmeric, pepper, oregano, thyme, cayenne, and paprika.
3. Continue to cook until onions are slightly translucent.
4. Add the chicken stock and tomatoes.
5. Bring to a boil, reduce heat, and simmer for approximately more 10 minutes.
6. Stir in couscous, turn off heat, cover, and let stand for about 5 – 7 minutes longer.
7. Uncover, stir, sprinkle with parsley, and serve.
8. ***I served the Couscous Skillet Paella with toasted garlic herb bread.
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