Indonesian-inspired prawn & chicken Israeli couscous

If you’re lucky enough to go to a coastal town in Indonesia, you will most likely be lucky enough to feast upon mountains of prawn (udang).

If you don’t, never fear, as there is organic chicken (ayam) roaming around EVERYWHERE. Think chicken sate, chicken curry, chicken nasi goreng…

This dish takes these two key Indonesian ingredients and shakes them up a little…

Indonesian-inspired marinated prawn and chicken couscous

serves two


300gm chicken tenderloin, cut into strips

10 prawns, defrosted, or fresh if you’re lucky

5 small chats potatoes, halved

1 cob corn

1 bunch of rocket/green leaf veg

1 cup Israeli couscous

1.5 cups of water

2 cloves of garlic

half an onion, finely diced

1 thumb-sized piece of ginger, finely chopped

sprig of thyme & parsley, chopped

2 shallots, finely sliced

juice of one lemon

1 T soy sauce

1 t fish sauce

1 t sesame oil

1 t chilli flakes

1 T vegetable/rice bran oil

salt/pepper to taste


1. Marinate the chicken in a bowl with soy sauce, fish sauce, sesame oil, ginger, chilli flakes and a little lemon.

2. Defrost the prawns in cold water for about 10 mins.

3. In a saucepan, boil the potatoes until a fork can pass through, drain.

4. Steam the corn (about 5 mins) and shred.

5. In a lightly oiled saucepan, cook the onion and garlic on low heat until it turns golden, add the couscous and water, stir until it’s soft but not too thick (about 10 mins). Mix the corn into the couscous. Add parsley and shallots.

6. In a lightly oiled pan, toss the potatoes so they brown a little.

7. Use the same pan to lightly fry the chicken until tender (about 5 mins)

8. Put the prawns in with the chicken (about 5 mins) and add another 1 T soy sauce.

9. ‘Plate-up’ by laying the bed of couscous and corn, then layer the chicken, prawns and potatoes, the rest of the lemon juice, rocket or whatever green leaf you have in the fridge/in your garden.



Next week: Sumatran ritual food and recipe for Caramelized Beef Curry


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