Even though there are only two of us in this house, I still went ahead and roasted a whole chicken last weekend. Not surprisingly, I ended up with a ton of leftover meat but I was more than happy to come up with a few different ways to serve it. My favourite method had to be shredding some white meat and cooking it in a simple homemade hot and spicy sauce. I just used store cupboard ingredients and it worked really well. Since I’ve started making the effort to eat more veg, I decided to serve a side of couscous in a big bell pepper. I love that this dish is not only bright and colourful; it’s also so flavoursome, filling and incredibly easy to make — a perfect midweek meal!
Serves 1: Cut a red pepper in half and scoop out the seeds. Drizzle on a little olive oil and pop them on a tray in to a preheated oven for fifteen minutes. Make up 60g couscous with 90ml hot water and a little butter (or follow packet instructions). Divide the couscous between the pepper halves and cook for a further twenty minutes.
While the peppers are roasting, you can prepare the chicken. Heat a medium-sized frying pan with a little olive oil and toss in one finely sliced onion and clove of garlic. Allow to cook for a few minutes and then, depending on your taste, stir in a tablespoon or two of curry powder. Add the chicken and pour in 100g tomato puree and 150ml of chicken/vegetable stock. Simmer until all the liquid has reduced. Serve and enjoy!