As an asian, how long can you survive in a foreign country before you must have some rice? I loveee rice but if I’m on holiday in a non-asian country, I usually stick to whatever local foods they have. So far, the longest I’ve gone is 2 weeks without rice. Perhaps, that’s because I had cous cous, which I feel is a pretty good substitute for rice. It cooks much faster, is much lighter and cooks easily in a pot.
I like how the red bell peppers made it feel really healthy, the chicken made it a more substantial meal and the mushrooms, well… mushrooms are always a welcome addition. Some people like cous cous, while other find it “interesting” AKA I wouldn’t buy it if I had a choice. Well, there’s only one way to find out which side of the equation you stand on – try it! And why not cook it yourself while you’re at that.
- 1 cup cous cous
- 1 cup boiling water or chicken stock (recommended)
- 1 slab of chicken breast (optional)
- Half a packet of shimeiji mushrooms (optional)
- 3 tbsp olive oil
- 2 cloves garlic, minced
- Half a red bell pepper, diced
- Half a yellow onion
- 1 cup cherry tomatoes
- 1 pinch of salt
- 1 pinch of black pepper
- A dash of balsamic vinegar
- Optional: 1 cup fresh basil leaves ( I substituted with a sprinkle of italian herbs)
- Optional: 1/4 cup of grated Parmesan cheese (Wanted to be healthy so I didn’t use this.)
Let’s Cook It!
- Stir cous cous into boiling stock and return it to a boil.
- Cover and remove pot from heat. Let it stand for 5 minutes, before fluffing it with a fork.
- In a pan, heat 1 tbsp oil. Fry chicken. Transfer chicken to a plate to rest.
- Heat 2 tbsp of oil in pan. Throw in garlic, onions, mushrooms. Cook till onions become translucent and slightly soft.
- Then, throw in red peppers followed by tomatoes.
- Add salt, pepper, herbs and chicken that has been chopped into small pieces.
- Combine cous cous and the pan of ingredients you’ve just cooked.
- Serve on nice middle eastern dish ware “cous” it looks nice that way.
My mum found the recipe off AllRecipes. Thanks! I tweaked it to the ingredients I like and had in the fridge.
After Action Review:
- I read the comments posted on AllRecipes, which recommended using chicken stock instead of water to boil the cous cous. I’m glad I did because I was assured that the cous cous was tasty on its own.
- Realised that cous cous is a great rice replacement when travelling, at half the weight and because of the ease at which it is cooked.
- Not sure what difference it made but I fluffed the cous cous before letting it stand for 5 minutes. #kanchiong I shall remember to wait the next time. Perhaps, the cous cous will turn out fluffier. Also, I didn’t cover the pot. >.<