Indonesian-style chicken couscous

Name: Indonesian-style chicken couscous
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 300g couscous; 1 large red pepper, deseeded and diced; 9 tbsp crunchy peanut butter; 8 large cooked chicken satay skewers (from the supermarket deli counter); 1 bunch of spring onions, trimmed and finely sliced

Easy
August 2006

Easy
August 2006

Test kitchen approved

Serves 4
Ready in 15 minutes

Use that jar of peanut butter in your storecupboard as the starting point for this easy south-east Asian chicken recipe, full of Indonesian flavours.

Dairy-free recipes

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Ingredients

300g couscous
1 large red pepper, deseeded and diced
9 tbsp crunchy peanut butter
8 large cooked chicken satay skewers (from the supermarket deli counter)
1 bunch of spring onions, trimmed and finely sliced

Method

Put the couscous and red pepper into a large bowl. Measure 350ml boiling water into a jug, stir in 3 tablespoons of the peanut butter, and stir the mixture into the couscous. Cover with cling film and set aside for 5 minutes, until the liquid has been absorbed. Fluff up with a fork.
Meanwhile, strip the chicken from the skewers and halve each piece. Add the spring onions to the couscous, along with the chicken. Toss together, season to taste and divide between plates.
Put the remaining peanut butter in a bowl and gradually stir in 6 tablespoons hot water, to thin down. Drizzle over the couscous to serve.