Ten-minute couscous

Courtesy of her book, The Food Lovers Diet, Dr Penny Small shares with us a healthy alternative to fried rice. A tasty accompaniment to lamb, fish or chicken or great as a light snack on its own and as the name suggests, can be rustled up in no time at all.

Ingredients (serves 4)
1 1⁄2 cups chicken stock
1 1⁄2 cups couscous
1 medium red capsicum, finely diced
1⁄2 cup corn kernels
200g cooked skinless chicken, shredded
2 tablespoons chopped fresh parsley

Method
Bring the stock to the boil in a medium saucepan.
Stir in the couscous using a fork—this prevents the fragile grains from squashing, resulting in lumpy couscous—then add the remaining ingredients. Remove from the heat, cover and stand for 5 minutes.
Fluff up with the fork and serve.

We prefer to use frozen corn kernels for this recipe as they are quick and easy, and have a better flavour than canned kernels. Of course, when corn is in season there’s nothing more delicious than kernels straight from the cob. This recipe is a great way to use up leftover chicken. If you make it with a barbecue chicken, make sure you remove the skin.

The Food Lovers Diet
Dr Penny Small
Allen & Unwin
RRP: $39.99

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