The cous cous with vegetables and grilled chicken is a light dish, a perfect recipe for those looking for a light, nutritious, and tasty meal.
Thanks to the combination of grains, colorful vegetables, and aromatic spices, this dish offers a perfect balance between taste and wellness, as well as being cheerful and joyful.
The vegetables can be grilled or, more quickly, cooked in the oven or air fryer without adding fats, which guarantees a dish with low fat content while enhancing the natural flavor of the vegetables without weighing them down, while mint and apple cider vinegar with the mother add an irresistible and refined note of freshness.
Easy to prepare, versatile, and fiber-rich, it is ideal for a quick lunch, a balanced dinner, or a meal to take with you.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 cup uncooked cous cous
- 2/3 cup water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1.1 lbs chicken breast (sliced)
- 1 eggplant
- 2 zucchini
- 1 carrot
- 1 fresh spring onion
- 10 red cherry tomatoes
- 10 yellow cherry tomatoes
- 6 leaves mint
- 4 tablespoons olive oil
- 2 tablespoons organic apple cider vinegar with mother
- to taste salt
- to taste pepper
Steps
To prepare this Cous Cous with vegetables and grilled chicken, first prepare the cous cous. Heat the water, then add 1 teaspoon of salt and 2 tablespoons of oil.
Pour the water over the cous cous and cover, let it rest for half an hour.Now take care of the vegetables, wash the eggplant, zucchini, and carrot well, then cut them into cubes of similar size to ensure even cooking. Place them on a baking sheet lined with parchment paper, season them with a pinch of salt, and then mix.
Bake at 392°F with fan for about 20 minutes, you can also use an air fryer, in this case, reduce the cooking time by 5 minutes.
Stir halfway through cooking, this way the vegetables will be well browned and slightly crunchy in a homogeneous manner.In the meantime, grill the chicken breast with a pinch of salt until it is well cooked, then cut it into strips.
Cut the cherry tomatoes in half and the fresh spring onion into very thin slices. Set them aside: they will add freshness and contrast to the dish.By this time, the cous cous will have absorbed all the water and be soft, fluff it with a fork to separate the grains and make it light.
Now just add all the ingredients: the vegetables, fresh cherry tomatoes, and onion, mix gently to combine the flavors.To enhance the flavor of the dish, pour 4 tablespoons of oil, 2 tablespoons of organic apple cider vinegar with the mother, and the chopped mint into a small bowl, mix quickly, this will create a sauce that will give an acidic and fresh note. Finally, add the grilled chicken, season with salt and pepper, then mix again.
Let it rest for a few minutes so that the cous cous absorbs all the aromas of the vegetables and seasonings.
Serve at room temperature, perfect as a light main dish or accompaniment for a summer dinner.
Now just enjoy it and let yourself be conquered by its balance of flavors and aromas!
See you next time from Sapore di Arianna!
Storage
This dish keeps very well and can be prepared in advance without losing flavor or texture.
In the refrigerator: store the cous cous in an airtight container for up to 2 days.
Freezing not recommended: cous cous tends to lose texture, and the roasted vegetables may become mushy once thawed.
For optimal results, you can store the cous cous and vegetables separately and combine them just before serving.