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Moroccan Pumpkin Cous Cous with Chicken Tikka Masala

Recently, I was introduced to cous cous by my work colleague. When I initially saw cous cous, it looks to me like fish eggs but it definitely doesn’t taste like one. My colleague let me try the Ansley brand of ready made cous cous and it is absolutely delish. He told me it’s quite plain to eat on its own – just like plain rice, so the very basic way of cooking it is using chicken stock.
 
Being the first timer of cooking cous cous, I make sure I don’t screw it up by cooking with instinct. So I found a pretty reliable recipe online at here. I did not have chick peas (never a fan!) so I have replaced it with roasted cashew nuts.
 


Ingredients:

  • ½ butternut pumpkin, approx. 500g
  • 1 red onion
  • Canola spray
  • 1 cup couscous
  • 1 cup chicken stock
  • 2 tbsp Moroccan spice (if you don’t have ready made one, refer to Notes)
  • A handful of fresh coriander leaves, chopped roughly
  • A handful of roasted cashew nuts

Steps:

  1. Preheat oven to 200°C.
  2. Chop pumpkin into 1cm square-ish pieces, and onions into largish wedges. Place on baking tray and spray with canola oil until well covered.
  3. Sprinkle seasoning and mix with hands to well cover all the pumpkin and onion.
  4. Bake in oven until well cooked, but not sloppy.
  5. While the vegetables are baking, boil the stock in a small saucepan.
  6. Add cous cous and leave for a few minutes whilst the cous cous absorbs the stock.
  7. Stir through coriander leaves.
  8. Add the cooked pumpkin and onion for a final stir through
  9. Just before serving, toss in a few cashew nuts.
Notes:
 
To make your own Morrocan spice blend:
  • 2 teaspoons each of ground cumin, ground coriander, paprika, ginger and cinnamon
  • 1 teaspoon each of ground white pepper and turmeric
  • 1/4 teaspoon each of chilli powder and ground nutmeg
This makes about 1/4 cup of mix.

The Chicken Tikka Masala was made from Patak ready-made Tikka Masala Paste. Simply mix the 4 tablespoon of the paste with half cup of yoghurt and marinade with diced chicken overnight.

To prepare the skewers, soak the bamboo skewers in water to prevent burning for about 10 minutes. Slide the chicken pieces onto the skewer and brush any remaining sauce on the meat. Oven-bake or grill them under 180C degrees for 30-40 minutes until the chicken is cooked through.

To serve, simply dish the cous cous, chicken skewers and a spoonful of plain yoghurt (for dipping the chicken) on the side.

Cooksnaps

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