Couscous with vegetables and sliced chicken is a dish we love to make especially when it starts to get warm. We like to mix flavors and aromas from different culinary cultures to create truly unique dishes. Want to make it vegetarian? Leave out the sliced chicken breast, it’ll be just as tasty!

Difficulty: Easy
Cost: Cheap
Rest time: 5 Minutes
Preparation time: 30 Minutes
Portions: 6 people
Cooking methods: Stovetop
Cuisine: Arabic

Ingredients

7 oz raw couscous
200 ml water
to taste olive oil
to taste fine salt
5 oz Pachino tomatoes
2 carrots (about 100g)
7 oz green beans, frozen, cooked, boiled
3.5 oz cauliflower, cooked, boiled
5 oz broccoli (blanched)
1 onion (about 50g)
1 clove garlic
2 bell peppers (about 200g)
12 oz chicken breast (sliced)
1 teaspoon ground turmeric

Preparation

Prepare the couscous according to the instructions on the box. In a pot, place the lukewarm water and the couscous, cover with the lid. Let it rest for a few minutes, the couscous will have absorbed the water and will be puffed. Now add two or three pinches of salt, two tablespoons of oil, and fluff it with a fork. Place it in a large bowl.
Wash the bell peppers, peel the carrots, clean the onion. Wash and quarter the Pachino tomatoes. Cut the vegetables into fairly small pieces. I used blanched and frozen broccoli, cauliflower, and green beans, so the quantities refer to already cleaned and cooked vegetables. Cut these vegetables into small pieces as well. In a large pan, put some olive oil, add the garlic, first the carrots, bell peppers, onion and cook for a few minutes. Then add the other vegetables, including the tomatoes, salt, and sauté for a few minutes; they should remain crunchy.
In a pan, put some olive oil, the turmeric, quickly sear the sliced chicken breast, let it cool, then cut it into fairly small pieces. Add it then to the couscous.
Allow the vegetables to cool slightly and add them to the couscous. Mix well, if necessary adjust the salt and oil.