- Prep Time: 5m
- Cook Time: 30m
- Total Time: 25m
- Serves: 4 people
Ingredients
- 1/4 cup olive oil, divided
- 1 small onion, chopped
- 2 teaspoons tandoori masala spice
- 1 teaspoon turmeric
- 1/4 teaspoon crushed red chilies
- 1/4 cup water
- 2 boneless skinless chicken breasts, cubed
- 1 cup dry couscous
- 1/3 cup goat cheese, crumbled
- 1/4 cup dried cranberries
- 1/2 cup fresh parsley, chopped
Instructions
- Heat olive oil and onion in frying pan over medium heat. Add the tandoori, turmeric and red chilies and stir. Add the chicken and finish cooking, approximately 15 minutes.
- In a medium saucepan bring one cup of water to boil. Immediately remove from heat. Add one cup of couscous and stir just until all couscous is wet. Cover and let sit for 10 minutes. Fluff with fork.
- Combine chicken and onion mixture, couscous, goat cheese, dried cranberries, and parsley until ingredients are all evenly distributed. Mix in two tablespoons of olive oil. Serve immediately.
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