Ingredients
- 1/2 cup couscous
- 4 Bell peppers
- 1 medium onion, finely chopped
- 1 tsp ginger garlic paste
- 1 tsp paprika/kashmiri red chilli powder
- 1/2 tsp black pepper powder
- 350 gm boneless chicken, diced
- 1 tsp oregano
- 1 tsp chopped basil (optional)
- 1/2 tsp soya sauce
- 3 tbsp sunflower/olive oil
- Salt to taste
Method
Cook cousous as per the instruction given in the package. Keep it aside.
Heat 2 tbsp oil in a pan. Add finely chopped onion and ginger garlic paste. Saute until the onion becomes translucent.
Add 1 tsp paprika powder and salt to taste.
Add chicken. Cook until the chicken pieces turns slightly brown.
Add 1/2 tsp pepper powder, 1 tsp oregano and 1/2 tsp soya sauce. Add salt to taste.
Add the cooked cousous and mix well. Stir and cook for 1 minutes. Finally, add the freshly chopped basil leaves.
Remove from heat and keep it aside.
Place the peppers cut side-up in a baking dish. Fill the peppers with the chicken and coucous mix.
Gently press with the back side of a spoon.
Drizzle some oil. Place it in a preheated oven and bake at 190°C for 30-35 mins or until the peppers are tender.
