Nuts About Cooking One Pot Mexican Inspired CousCous
This one pot Mexican couscous salad is certainly not your traditional boring salad. Smoky corn, creamy sauce, tang from lime, and mild spice combine for a delicious mid-week dinner using Nuts About Cooking coconut oil.
Time: 35 minutes
Recipe by: Thando Manyoni
Nuts About Cooking Coconut spray
4 chicken deboned chicken thighs
4 tbsp fajita spice
2 tbsp Nuts About Cooking coconut oil, melted
2 corns on the cob
1 ½ cups pearl couscous
2 cups chicken stock
1 red bell pepper, cut into thin strips
½ red onion, finely chopped
½ fresh coriander, chopped
1 jalapeno pepper, finely chopped
¼ lime juice
2 tbsp sour cream
3 tbsp mayo
1 tsp smoked paprika
1 tsp cumin
2 blocks feta cheese
Handful spring onion, sliced
Preheat the oven to 180°C
Spray a baking sheet with the Nuts About Cooking Coconut cooking spray. Season rub the chicken in the fajita spice and coconut oil. Place the chicken and roast in the oven for 20-25 minutes or until chicken is cooked through. In a saucepan, add the chicken stock and bring to a boil and stir in the couscous. Cover the saucepan and let the couscous simmer for 10 minutes. Remove the lid, fluff the couscous with a fork and let it cool in the pan. Make the dressing by combining the lime juice, sour cream, mayo, paprika, cumin, salt and pepper. Grill the corn over an open flame or in the oven until cooked and charred, cool slightly, cut the kernels off the cob. Once the couscous is cooked, fluff using a fork, add the red pepper, red onion, coriander and jalapeno. Stir to combine. Cut the chicken into bite size pieces, add to the couscous, crumble in the feta, drizzle the dressing, toss gently. Serve immediately.
Chefs Tip:The dressing can be made 2 days ahead of time and stored in airtight jar to serve and enjoy later!
You can also use frozen corn. There’s no need to defrost it. Just heat 1 tbsp of NAC cooking oil in a large skillet over high heat and add 3 cups of frozen corn. Cook until it gets nicely charred.