Helen RandellSpicy chicken and mushroom couscous
December 2nd 2009 08:06
You know those evenings when you just want something quick and easy to whip up? Well this is one of those recipes. You can pretty much substitute everything in this recipe and still come up with a tasty meal. Swap the chicken mince for pork, add capsicum, red onion instead of brown, cubes of sweet potato or pumpkin instead of mushrooms - the choice really is yours.
You can either buy your chicken pre-minced, or, if like me you found an $8 Spong mincer on the weekend,
you can do your own.
It was fun, and relatively easy, but there is an optimal pressure and meat volume which I am yet to master. I'll have to have a shot with some of the different attachments to play with coarseness etc.
Anyway - to the recipe!
Chicken and mushroom couscous
2 tbsp olive oil
1 brown onion, chopped
1 clove garlic, minced
500g chicken mince
200g mushrooms, sliced
2 tsp paprika
juice of 1 lemon
1 cup cooked couscous
Heat the oil in a frying pan and add onion and garlic, stirring for a couple of minutes. Add the chicken and cook for 5 minutes, breaking up any lumps which may not have been completely minced with your new Spong gadget (hehehehhehe, Spong). Add the mushrooms, paprika and lemon juice and cook for 3-5 minutes until mushrooms are cooked. Stir through the couscous.
Serve with chopped mint and sweet chilli sauce.
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