Couscous with chicken - a dish of oriental cuisine, which is loved and caught on everywhere. This cereal is made from semolina, resembles rice, but the grains are much smaller - about 1-2 millimeters. The process of cooking cereals is simple, but time consuming, so nowadays it is mechanized. In addition, a semi-finished couscous appeared, which does not need to be boiled, which distinguishes it from pasta. This is the kind of couscous I used in this recipe.
With what they do not cook couscous - with meat, fish, vegetarian couscous, there are even sweet recipes.
It is convenient to use the semi-finished version of couscous for making a nourishing quick breakfast or dinner, you can add different vegetables and get, respectively, different tastes. In general, the open spaces for culinary fantasy are endless.
- Cooking time: 20 minutes
- Servings: 4
Ingredients for cooking couscous with chicken:
- 250 g couscous;
- 450 ml of water;
- 400 g chicken breast fillet;
- 150 g white onions;
- 150 g celery;
- 1 chili pod;
- 1 pod of Bulgarian pepper;
- 50 g cilantro;
- 1 tsp. dried oregano;
- 1 tsp. dried parsley;
- 30 g butter;
- 30 ml of olive oil;
- 15 ml of soy sauce;
- 10 ml of apple cider vinegar;
- salt, cane sugar, ground paprika, fresh greens.
Method of cooking couscous with chicken
First brew couscous. There are different varieties of this cereal, some do not require cooking, and some need to be cooked for a few minutes.
So, pour the cereal, salt to taste, dried herbs - oregano and parsley into a saucepan and pour boiling water. Then throw the butter, close tightly with a lid, cover the saucepan with a towel, leave for 5 minutes.
Cook the chicken for couscous. Cut the chicken fillet with a sharp knife into narrow and long strips. Sprinkle fillet with paprika and salt, pour a tablespoon of olive oil.
Lubricate the pan with oil, fry the fillet on medium heat for a few minutes until cooked, shift it to a plate
Chop fine white onions. In a skillet in which the fillets were fried, pour 2 tablespoons of olive oil, throw onion, salt. On medium heat, fry the onion for a few minutes, until it softens.
To celery onion, add celery, cut into small cubes, and cook everything together for 5 minutes.
Chop the pods of spicy chili into rings. Cut the core of the Bulgarian pepper, cut the flesh into small slices. Add chili and sweet pepper to the pan, pour a tablespoon of soy sauce, apple cider vinegar, pour a teaspoon of cane sugar.
Over high heat quickly fry vegetables for couscous.
Remove the pan from the heat, spread steamed couscous on the vegetables, stir.
Then add the fried strips of chicken fillet, mix, send the dish back to the stove.
Finely chop a bunch of fresh cilantro, throw in the pan to the couscous, warm it all together for 2-3 minutes, remove from the heat.
To make a “raisin”, you can sprinkle the ready couscous with chicken with green onions or thinly chopped leek onion rings.
Chicken couscous to the table is served hot.
By the way, if you like spicy, then try eating couscous with a bit of red pepper - autumn is juicy!
Couscous with chicken ready. Enjoy your meal!