Korean-inspired Chicken & Couscous Bowl
We’ve swapped rice for our flavoured couscous in this tasty lunch (or dinner) bowl. Perfect for an easy and satisfying meal and perfect for packing up for lunch boxes or picnics. We’re using an air-fryer but the chicken can also be cooked in the oven (approx. 20-25 minutes at 200C) or in a chargrill pan.
Method
In a bowl mix together the gochujang, soy sauce, vinegar, sesame oil, sugar and garlic. Season with salt and pepper. Add the chicken and toss to coat. Cover and chill to marinate for at least 30 minutes.
Lightly oil or line the air-fryer (use a crisping plate if you have one). Place the chicken in a single layer and air fry at 190C for 14-16 minutes or until cooked through – timings will depend on the size of your chicken thighs.
Meanwhile prepare the couscous according to the packet instructions. Fluff with a fork.
Allow the chicken to rest for a few minutes before slicing.
To serve, divide the couscous between 2-3 bowls. Top with the sliced chicken and portion out the kimchi and cucumber slices. Garnish with sesame seeds, spring onions and coriander.
Ingredients
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 tsp sesame oil
- 2 cloves of garlic, minced
- 4 boneless, skinless chicken thighs
- Sea salt & freshly ground black pepper
- For the couscous
- 1 x packet of Ainsley Tomato & Chilli Couscous
- 2-4 tbsp kimchi
- ¼ - ½ cucumber, sliced
- 1 tsp sesame seeds
- 2 spring onions, thinly sliced
- Handful of coriander leaves