Fluffy couscous is the perfect complement to traditional Portguese skewers. Take it straight to the table in the casserole to serve from.
Servings: 2-4
Difficulty: Easy
Prep Time: Under 30 Min.
Cook Time: Under 1 Hr.
Ingredients
10ml olive oil
3 shallots or small red onions, finely chopped
2 garlic cloves, minced
1x 400g tin of whole cherry tomatoes
250ml vegetable stock
250g couscous
200g sundried tomatoes, sliced, oil strained and reserved
20g parsley
2 – 4 store-bought chicken espetadas, oven roasted
Pita breads or flat breads, to serve
Method
Preheat the oven to grill, 220°C.
Heat the olive oil in a Le Creuset 28cm Signature Shallow Casserole over a medium heat. Add the shallots and garlic and fry until translucent. Add the tin of tomatoes and stir to combine. Once combined, allow to reduce slightly and for the tomatoes to cook through. Add the stock and bring to a simmer. Turn off the heat, add the couscous and cover with the lid.
Allow to stand for 10 minutes. Remove the lid and fluff with a fork. Stir through the sundried tomatoes and the oil from the tomatoes. Top with the parsley.
Place the espetadas under the grill and cook for 20-25 minutes. Serve the espetadas with the warm couscous. Serve with warmed pita breads or flat breads.
Le Creuset Shallow Casserole
Made for Everyday Cooking
Wide, low and built to last. The Signature Cast Iron Shallow Casserole gives you extra space for searing, braising and slow-cooked comfort, with even heat from stovetop to oven to table. Available in a range of classic Le Creuset colours.
