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30 Minute Chicken Couscous Bowl. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.
Serves: 4 Time: 30 minutes
Ingredients
8 Chicken Thighs, skin and bone on
2 Teaspoon Turmeric
1 Tablespoon Garam Masala
2 Tablespoon Veg Oil
2 Onions, finely sliced
3 Garlic Cloves, sliced
500ml Chicken Stock
1 Large Handful Green Olives
1 Lemon, zest and juice
250g Couscous
1 Bunch of Parsley
Method
Combine the spices, and toss the thighs in just half of the mix. Coating well.
Heat half the oil in a large non-stick pan with a lid. Fry the thighs, skin side down for 10 mins, flip them and cook for 10 more mins, then remove from the pan, and keep warm. Add the remaining oil, and sauté the onions and garlic until golden, add the remaining spices and cook for 1 min more.
Next add the chicken stock, add the olives to the same pan, bring to a boil. Reduce the heat then simmer gently for 10 mins.
Once the time is up, take the pan off the heat, add the lemon juice and couscous to the pan, if there isn't enough liquid to cover couscous you can top it up a little here. Place the lid back on the pan, then leave for 5 mins until the couscous is cooked through.
Finally, fluff the couscous, and add the parsley and the lemon zest, then sit the chicken on top. Spoon into tupperware bowls and store in the fridge ready to take to work with you!
Can be eaten hot or cold. If reheating, microwave until piping hot.
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Rosie ❤️
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