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Curried Chicken and Green Beans Couscous

By: Ramona Cuisine from
Curried Chicken and Green Beans Couscous
Curried Chicken and Green Beans Couscous

"Sometimes it doesn’t really matter what you come up with for a dinner as long as it’s a quick pretty healthy and a tasty dish. This will tick all the boxes for me! Coming from work after a whole day of running around or standing all you’d need is ….. a takeaway ? you’d say but I’d just quickly say, well…. think twice, I’d just open the fridge instead, I’d see what’s in there and I’d give it a quick go. It is amazing what you could quickly put together. You could come up with a healhy meal like this curried chicken dish, it is so yummy."

NotesIf you would like your onion less cooked, add it a little later.

Replace the curry powder by any flavour powder you wish such as cajun, paprika and so on. Check your cupboards and see what you can set your hands on.


Preparation Time10 min

Cooking Time25 min


  • 500 g chicken breast
  • 200 g couscous (wholemeal)
  • 300 g green beans
  • 1/2 head cauliflower (sliced into tiny florets)
  • 1 onion
  • 1/2 small leek
  • 150 g cherry tomatoes
  • 10 springs parsley (fresh, finely chopped) or coriander
  • 1 tsp curry powder
  • 1 pinch mixed seeds


  1. You could start by preparing the couscous first according to pack instructions but this is how I normally prepare it. I normally place it in a bowl and mix the dry couscous with a pinch of salt and pepper, sometimes 1 tsp of Italian herbs and pour boiling water over about 2 cm above the couscous level and cover immediately with a lid or a plate. I allow it to rest for 20-25 minutes or so without touching or uncovering it. This way will soak and get ready beautifully.

  2. Choose a deeper frying pan and add the coconut oil along with your chopped and possibly half frozen ?? chicken. Add some salt and cook for 2 minutes until the meat gets a cooked coat on the outside. Add the roughly chopped onion, the seeds and half of the garlic along with the green beans which should be broken into chunky pieces (approx 1 in or 2 cm long). Cook covered for 5-7 min.

  3. Add the curry powder and mix well followed by the cauliflower florets, leek and the cherry tomatoes. Allow to cook either covered or uncovered for an extra 5-7 min.

  4. In the last minute of cooking stir in the remaining of the garlic. Take off the heat and add the chopped parsley or coriander.

  5. Add the fluffy couscous and mix well.

  6. Serve hot and if you have any left over, the next day lunch could also be sorted as it's still delicious!

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