Tomato Basil Couscous with Lentils, Black Beans and Jerk Chicken
Couscous goes with just about any main course, especially chicken. You will find couscous more often in North African cuisine. Most couscous sold in grocery stores has already been pre-steamed, so preparation is very simple!
Couscous has a cooking time of 2 minutes and can be made with water straight from a kettle. If you have the time marinate your chicken over night do so, it will add that extra flavour, just be careful of how much seasoning you use because it can get spicy quick!"
1 c tomato basil couscous
2 c chicken stock
1 can lentils
1 can black beans (rinsed)
1 tsp jerk seasoning
1 tsp olive oil
salt (to taste)
pepper (to taste)
Pre-heat your oven to 350°. Place your seasoned chicken on an oven safe baking sheet. ( If your haven’t seasoned your chicken over night, lightly rub your chicken with jerk seasoning). For faster clean up I like to use parchment paper, bake for approximately 30 minutes.
While your chicken is baking, take your can of black beans and lentils, pour into a colander and rinse under cold water.
Once rinsed, set aside and measure out 1 cup of couscous. Bring 2 cups of chicken broth to a boil and pour in your couscous, beans and lentils.
Turn off the heat and cover allow to sit for approximately 10 minutes allowing all the broth to be absorbed. Once absorbed use a fork and lightly “fluff” the couscous.
Once your chicken has cooked, remove from the over allow to cool for approximately 5 minutes.
Grab your plate create a bed of couscous and top with your spick jerk chicken!
I hope you guys enjoy this as much as I did!