Coconut cous cous with black beans & grilled chicken

Perfect prepped lunch

This recipe is a remake of the traditional Caribbean rice n peas. This is lighter version of cous cous n peas. Served with grilled Chicken & a tomato and avocado salad.

The best way to avoid eating unhealthy food is to plan or prepare your meals in advance. This is not only great for cooking in advance but you can also easily prepare all the ingredients and cook once you return home from work / or studying its a 30 minute dish and you honestly cannot go wrong with the flavours you get at the end

This is a nutritious and well balanced meal that will give your body the correct fuel.

Healthy fats from the avocados, rich proteins from the black beans and chicken, some carbohydrates from the cous cous.

Ingredients

500g Cooked black beans
500g cous cous
2tsp coconut oil
400ml Coconut milk
2tsp creamed coconut
3 spring onions
1 Small onion
1.5tsp Rock salt
1tsp Garlic granules
1tsp Black pepper
Handful of fresh thyme

The chicken -

700g Skinless & boneless chicken thighs
1tsp Salt
2tsp Garlic granules
1tsp Smoked paprika
1tsp Black pepper
1tsp Chilli flakes

Tomato & avocado salad -

1 whole avocado
100g cherry tomatoes
1 Clove of garlic
Pinch is salt & pepper
2tblsp Extra virgin olive oil

Preparation

In a heated pan add the 2tsp of coconut followed by your chopped onions and roughly sliced spring onions, fry for 1-2 minutes.
Continue by adding the entire tin on coconut milk, creamed coconut and stir thoroughly.
Now season with your fresh thyme, garlic granules, salt & pepper. Taste to ensure you have enough salt.
Then add the drained black beans, stir and leave to simmer for 5 minutes.
After about 5 minuets you will notice the coconut milk and black beans mixture has thickened, at the point you add the cous cous followed by 1 cup of water. Mix well and then cover, cous cous is simply cooked by the steam in the pot so now you can turn the hobb off and allow the steam to cook the cous cous for 6-7 minutes.
While the cous cous is steaming away begin to make the chicken. Begin by washing the chicken, then place in a large mixing bowl and add all the above dry seasonings. Massage thoroughly to ensure all the chicken pieces are well marinated.
Place the chicken thighs on a heated griddle pan and cook on each side for 5-6 minutes.
Once your chicken is cooked, make your avocado and tomato salad.
Remove the skin and core of the avocado and chop it into small square cubes then place into a small mixing bowl.
Chop the cherry tomatoes into fours and add to the mixing bowl.
In the bowl with avocado and tomatoes add 2tsp of extra virgin olive oil, season with a pinch of salt and pepper, 1 crushed garlic clove then give it a good mix.
By now everything should be well cooked. The cous cous should be nice and fluffy, the chicken slightly crispy on the outside but juicy on the inside.
Plate up and enjoy!