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    Instant couscous with chicken




    • 250g Couscous pre-cooked medium grain

    • 800g Chicken breasts

    • 2Carottes

    • 2Courgettes

    • 2 Onions

    • 500g Tomatoes

    • 5 tbsp. tablespoons olive oil

    • 40g Butter

    • 0,5 tbsp. coffee Cumin powder

    • 1 bay leaf

    • 0,5 tbsp. sweet pepper

    • 4 sprigs of cilantro

    • Harissa

    • Calories = Medium

    Preparation steps

    1. Peel the onions and carrots, then slice them. Cut the courgettes into pieces. Scald the tomatoes, peel them, seed them and chop them.
    2. Heat 2 tbsp. tablespoon oil in a sauté pan. Brown the salted chicken breasts for 5 minutes, turning them over. Remove them and add 2 tbsp. of oil in the sauté pan just wiped dry. Brown the onions and carrots for 5 minutes, add the zucchini, continue cooking for 5 minutes. Add the tomatoes, bay leaf, salt, chilli and cumin.
    3. Add the chicken breasts and cook for 15 to 20 minutes covered.
    4. Pour the pre-cooked couscous into a fine strainer. Immerse it for 1 minute in a pot of boiling salted water. Drain. Incorporate the butter, fluffing the semolina with a fork.
    5. Garnish a hot dish. Add the vegetables and the minced chicken. Sprinkle with cilantro and serve. Present separately a cup of harissa diluted with 1 tbsp. tablespoon olive oil.

    Tips and tricks for instant chicken couscous

    Even more practical, buy couscous in cooking bags.

    Blin-Gayet Aglaé

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