This is a recipe I created last year but every time I make it I feel a bit Christmassy. Don’t you think it looks a bit like Christmas?
I just love the colours and so do the kids. It’s super simple to cook and is delicious both hot or cold which I find makes it a great option for taking to parks and Christmtas parties, where invariably the bubs of this world are not catered for. A small tub of this in your bag and its chowtime anywhere.
1 TBS olive oil
1 asian shallot, finely diced
1 clove garlic, crushed
½ cup finely diced pumpkin
½ red capsicum, seeds removed and finely diced
½ cup frozen peas
1 chicken thigh trimmed and finely diced
½ teaspoon each cumin powder, coriander powder and ras el hanout (a Moroccan spice blend but don’t worry too much if you can’t find it)
1 cup salt reduced chicken or vegie stock
2/3 cup couscous
fresh mint leaves and lemon juice to serve (optional)
Heat olive oil in a saucepan over medium heat. Sautee shallot, garlic and pumpkin, chicken, spices and capsicum and sauté for 5 minutes. Add stock, bring to the boil, reduce heat and simmer for 5 minutes. Add couscous and peas, cover and remove from heat. Allow to stand for 10 minutes. Serve with a squeeze of lemon juice and shredded fresh mint.
By Emily Dupuche, Food Babies Love