Greek Style Corn Couscous with Tzatziki

Something I’ve missed a lot since having to be gluten free is couscous… but not anymore! Thanks to corn couscous. 😛

I know some people complain about it, but I think it’s a bit like gluten free pasta in the sense that it can be awful or great depending on how you do it. And if done properly, it absolutely can be delicious. Even my non coeliac boyfriend rated this meal 10 out of 10. 😀

The brand I’m using in this recipe (Probios Viva Mais) is also by far the best one I’ve tried so far. It’s a new product that arrived in my local Morrisons just a few days ago. I don’t know if it’s available elsewhere as I had never personally seen it before, but it’s really good!

Ingredients

  • 1 + 1/2 cups corn couscous (I used Probios Viva Mais)
  • 1 + 1/2 cups water
  • 1 small chicken breast
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 Tbsp dried oregano
  • 1 Tbsp lemon juice
  • 4 garlic cloves
  • 1 cup green olives
  • 120g cooked chickpeas (half of a normal size tin)
  • 4 spring/green onions
  • 1 chicken stock cube (I used Kallo)
  • 1/2 tsp turmeric
  • 3/4 Tbsp harissa paste
  • Salt
  • Black pepper

Tzatziki ingredients:

  • 6 Tbsp greek yoghurt
  • 1 Tbsp garlic powder
  • 1/2 Tbsp dried dill
  • 1 Tbsp grated cucumber
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • Salt
  • Black pepper

Directions

  1. Cut the chicken into small cubes, finely chop the spring onions and garlic and slice the olives in half.
  2. In a non stick sauté pan, combine the chicken, olive oil, red wine vinegar, lemon juice, dried oregano, salt and black pepper. Fry on medium/low heat.
  3. Once the chicken is semi cooked, turn the heat to low and add the garlic. Then add the chickpeas, olives and spring onions a minute or so later. Keep frying until the chicken is cooked through.
  4. Add the couscous, water, stock cube, harissa paste and turmeric. Cook for 2 to 3 minutes, stirring constantly. Then take it off the heat, cover with a lid and let it sit for a few more minutes (until all the liquid has been absorbed and it has reached a dry-ish fluffy texture). Note that the water to couscous ratio may vary depending on what brand of gluten free couscous you’re using so I suggest to add less water first and keep adding the rest gradually.
  5. Serve with a few spoonfuls of tzatziki.

Enjoy!

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