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Couscous with vegetables and chicken

Couscous with Vegetables and Chicken

A hearty dish with chicken, sweet peppers, and the lovely aroma of cinnamon. The pairing of cinnamon and bell pepper is what makes it — and it's easy to put together. When I spotted a grain with the unusual name "couscous" on a store shelf, I grabbed it without a second thought, then stared at it for six months without working up the nerve to cook it. The occasion turned out to be a birthday, when you want to treat your guests to something out of the ordinary. I started from the recipe printed on the package but, as always, reworked it to my own taste. It was so nice to hear the guests praise this experimental dish, saying they'd never imagined eating a grain like this and having it taste so good!

Elizabeth

Recipe author

Composition / ingredients

Servings:

Couscous

350

Bell pepper (red and yellow)

Chicken breast

Broth (chicken)

800

Green onions

Cinnamon

0.5

Ground black pepper

0.25

Salt

0.5

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 5 g

Fats 15 % 2 g

Carbohydrates 46 % 6 g

60 kcal

GI: 17 / 83 / 0

Cooking method

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Let's get started. Take a whole medium-sized breast, ideally bone-in for a tastier broth but skinless so it isn't too greasy. Put it in a pot of cold water and simmer until done, about an hour, remembering to salt to taste. Don't add too much water — you'll only need about 800 ml (3 1/3 cups) of broth. When the chicken is almost done, finely chop the green onions and dice the bell peppers. In a deep skillet (a wok works great here), heat the oil and add the chopped onion and pepper. Add 1/2 teaspoon salt and the ground pepper, and saute until the vegetables are tender-crisp. By now the chicken should be cooked; take it out of the pot and set it aside to cool. Stir the cinnamon into the vegetables and immediately pour in all the broth. Bring it to a boil over high heat and pour in the couscous. Stir vigorously with a wooden or plastic fork so the grains don't clump, then turn off the heat and cover for 5 minutes. While the couscous steams, shred or dice the chicken breast and stir it into the couscous. Serve the couscous with vegetables and chicken warm, as a salad or a main dish. Enjoy — and so will your guests!