Couscous with chicken and bell peppers is one of those “smart” dishes that solves lunch or dinner in no time, without sacrificing flavor. I used leftover roasted chicken breast from the day before, cooked the bell peppers in a pan, and quickly prepared the couscous by simply adding hot water and fluffing it up. Try this recipe; it’s practical, suitable for the whole family, and can be made in advance!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 280.06 (Kcal)
- Carbohydrates 41.47 (g) of which sugars 3.31 (g)
- Proteins 22.50 (g)
- Fat 3.24 (g) of which saturated 0.48 (g)of which unsaturated 0.33 (g)
- Fibers 3.27 (g)
- Sodium 243.69 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup raw couscous (pre-cooked)
- 5.3 oz chicken breast (already cooked, roasted or grilled)
- 1 bell pepper
- 1 tbsp capers
- herbs (basil, mint, thyme, or others)
- extra virgin olive oil
- salt
Tools
- 2 Bowls
- Pan
- Cutting Board
Preparation
Clean the bell pepper by removing the seeds and inner filaments, wash it and cut it into strips.
Cook it in a pan with a drizzle of extra virgin olive oil and a pinch of salt, until tender to your liking.
Once cooked, transfer it to a bowl and let it cool.
Cut the chicken into strips and add it to the peppers. Rinse the capers to remove excess salt, squeeze them, and add them to the bowl.
Season with fresh basil, mint, or other chopped herbs, and mix.
Place the couscous in another bowl and soak it in hot water, following the package instructions regarding times and quantities.
Drizzle with a bit of oil and fluff well with a fork.
Pour the couscous into the bowl with the chicken and peppers, mix adding more oil only if necessary.
The couscous with chicken and bell peppers is ready, you can serve it immediately, or let it rest in the fridge for an hour, so it can become more flavorful.
Advice and Notes
If you don’t have already cooked chicken breast, take half a raw chicken breast (about 7 oz, net of waste), slice it, and cook it on the grill.
You can use different varieties of bell peppers, if they are small you will need 2.
FAQ (Questions and Answers)
How can I enrich the salad?
You can add other vegetables, raw, grilled, or pan-cooked (zucchini, eggplant, cherry tomatoes, champignon mushrooms, carrots, onions, etc.), or cubed cheese.
What can I use instead of couscous?
You can replace it with rice, farro, barley, buckwheat, or a mix of grains.
