Tropical Chicken and Couscous with Herb Salsa

When the team over at Pasella TV asked me if I would be interested in an insert on one of their episodes, I was over the moon.  Delighted (and a little nervous) I came in guns a blazing with an amazing, easy and delicious weekday, summer recipe.  

Tropical Chicken and Couscous with Herb Salsa

Let’s face it, how any normal person can keep up with work demands, kids school activities, house chores and cooking dinner is one I struggle with.  There and then, I decided that dinner should not be a nightmare, and along with easy accessible ingredients, this recipe of Tropical Chicken and Couscous with Herb Salsa will have dinner on the table in less than an hour.

Tropical Chicken and Couscous with Herb Salsa

I love the combination of pineapple with the salty, fried chicken strips.  The addition of chili flakes and fresh mint makes it refreshing and comforting all in one go.  I also tried steeping my couscous in some coconut milk – and it was a huge hit.

Tropical Chicken and Couscous with Herb Salsa

Not only is this recipe light and refreshing, it is also pretty filling and wholesome at the same time.  Only fitting, that you as cook can enjoy a relaxed evening with the fam rather than slaving away in the kitchen all night, right?

Tropical Chicken and Couscous with Herb Salsa

 

Did you catch me on Pasella TV last week?  (It was totally weird seeing my face and hearing my voice on national tv, by the way)

 

Have a good one!

 
 
 
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Tropical Chicken and Couscous with Herb Salsa
An easy summer dinner recipe that consists of fried chicken strips, pineapple and coconut milk infused couscous.
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Prep Time 10 min
Cook Time 15 min
Servings
servings
Ingredients
Course Main Dish
Prep Time 10 min
Cook Time 15 min
Servings
servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a non stick pan, heat the butter and olive oil.
  2. Fry the chicken strips until brown, season.
  3. Add the diced pineapple to the pan and allow to caramelize. Set aside.
  4. Bring the coconut milk to a boil and add the uncooked couscous. Remove from heat, cover and leave to steep for two minutes.
  5. Separate couscous grains with a fork and add a tablespoon of butter, chili flakes and fresh chopped mint.
  6. In a food processor, blend the herbs, onion and olive oil until you a have a rough paste.
  7. Use a large platter plate, add heaps of couscous and top with fried chicken and pineapple. Garnish with shaved coconut and lemon.
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