Couscous with chicken, peas, and carrots represents a perfect combination for a balanced and complete meal.

It results in a dish that is simple to prepare, ideal for those following a Mediterranean diet.

I love couscous as it lends itself to many variations and is especially quick to prepare, making it ideal for those with little time to bring a meal to the table.

My recipe for couscous with chicken, peas, and carrots originated as a leftover recipe. The night before, I had bought a roast chicken for dinner, which was all eaten except for the breast, so I decided to use it for my lunch the next day.

The carrots were also in the veggie drawer for days, and since we shouldn’t waste anything these days, a dish rich in flavor was born!

Couscous with chicken, carrots, and peas is the ideal lunch for those taking a lunch break at work, a tasty and filling alternative.

For all couscous lovers, you’ll find other delicious recipes below 😛

couscous with chicken, peas, and carrots

Portions: 1
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

1/3 cup of couscous
1/2 cup of carrots
1/3 cup of peas
3.5 oz of chicken breast
1 tbsp of EVO oil
1 piece of white onion
1 glass of hot broth
to taste of salt

Steps

In a pot, pour a tablespoon of EVO oil and the piece of chopped onion. Let it soften, then add the peeled and finely chopped carrots.
Sauté for two to three minutes, stirring with a wooden spoon.
Add half a glass of lukewarm water and incorporate the peas.
Season with a little salt, cook for about ten minutes.
Let’s prepare the couscous.
Heat a glass of water in the microwave and dissolve a teaspoon of vegetable bouillon granules.
Pour the hot, but not boiling broth over the couscous until covered.
Allow to rest until the broth is completely absorbed, then fluff the couscous with a fork.
Incorporate the vegetables and the chicken breast cut into small pieces.
If you don’t have leftover chicken breast, you will need to grill the chicken piece first and then cut it into chunks.