11.06.2009

Roasted Chicken Jus Cous Cous with Peppadew

As I was roasting a chicken I was pondering ideas for a side dish, going through my pantry. I found a box of Israeli cous cous and decided it would be a perfect way to reuse the pan sauce from the chicken.
serves 2 people


6 scoops of cous cous
1 1/2 cups of separated pan juices
1/2 cup of water (this really depends on the flavor of the juices, usually they run a little over seasoned, so adjust accordingly)
1/2 tbsp olive oil

Roast cous cous in a saucepan on olive oil for about 5 minutes, mixing frequently. Add the water and pan juice, reduce heat to medium-low and let cool for about 15 minutes. Make sure to watch the water level during the last half of cooking time, you want all the water to evaporate, however you don't want it to do so until the cous cous kernels have fully cooked. There should be no need for seasoning, assuming your chicken was seasoned, but taste to check.

Serve with the warm chicken and peppadews for a spicy kick!





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