MMM…This was the great meal Michael cooked today. he had already cooked a similar dish some time ago, but now I thought I’d share it with you (also to allow me to find it when I need it). As you will note Michael used some spices I had bought from Leiden from the museum shop at the Ethnographic Museum: Cajun Blackened spice blend from seasoned pioneers – this is actually a UK company and the spices are at very decent prices, so maybe we’ll buy some more ;).
Anyways, enough of me extolling the virtues of the spice blend. Here it goes 🙂
1 vegetable stock cube
Cajun Blackening Spice Blend
1 chopped Onion
1 chopped Green pepper
1. break the vegetable cube into pieces and mix in with the dry couscous. Add hot water to cover the couscous and leave to be absorbed. Repeat this till the couscous feels cooked on tasting. Then chop the parsley and add to the couscous.
2. Chop the chicken into strips and cover in the spice blend. Then fry the chicken till it is nice and browned.
3. Fry the chopped onion and green pepper.
4. Mix the couscous, chicken, onion and pepper together.
As I said: absolutely delicious!