How to make fluffy couscous, chicken and veg, 20 minutes, simple, delicious, healthy and only 3 steps! Served a stand alone meal, salad or wrap.
So easy to cook. Rinse, pour into a bowl, add boiled water, a little butter, stir to mix, cover with cling-wrap or a lid or even a bread board (as long as it’s covered) and leave it to sit for a couple of minutes while you prepare your veggies. The water will all be absorbed when its done, all you have to do is add a pinch of salt if you want and fluff it up with a fork. Done! Easier and healthier than rice.
Prepare all the beautiful fresh vegetables by chopping everything, adding the spices and set aside.
Heat the oil add onions, garlic and the rest of the vegetables and let it cook till the carrots are a little soft about 6-8 minutes and then pour the almost cooked veggies into a bowl and set aside. Same pan, please don’t wash it! That’s where all the flavor is for the chicken.
Toss the cubed chicken in and add a drop of soy sauce. Cook for a minute or two and then toss in your under-cooked veggies back in with the chicken. Add about a 1/4 cup of water or stock whichever you have on hand and cook till done to your liking.
It’s always best to remove the pan from the heat before completely done. Most of the time, your food will continue cooking in the remaining heat of the pan that you are using. Hence if you find it cooked a bit much then remove it from the pan into a cold dish to cool and immediately stop cooking.
In this recipe I used 1 cup of couscous to 1 cup of boiling water. Drop in a tablespoon of unsalted butter, pinch of salt, mix, cover, let it sit. You can also spice it with some crushed chili or pepper. If the butter is salted that’s fine just leave out the salt.
You may find that you need less than a 1/4 cup of water/stock so always pour in slowly and check how you like it before pouring it in all at once.
Toss in some cubed chicken breasts to this colorful vegetable mix and you have yourself a delicious meal before you even add the couscous!
Another great and healthy salad is this Kale and Buckwheat and this Couscous and Lentils. Love them! I am not vegetarian but I enjoy these recipes just as much without the chicken. The couscous and lentils is 100% vegetarian and can be whipped up in under 10 minutes if you have the lentils and couscous precooked and ready to use. If not it will still take you under 30 minutes to cook and prepare the entire meal.
Couscous and Veggie Meal
- 1.5 cups couscous
- 1 tbsp butter
- 4 cubed chicken breasts
- 1 tbsp coconut oil
- 1 onion
- 2 cloves garlic
- 3 carrots
- 1 green pepper
- 1 red pepper
- 1 fresh chili
- 1 cup frozen peas
- 1 cup white wine
- spring onion for serving
- 1 tsp cumin spice
- 1 tsp coriander spice
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 tsp oregano spice
- 1 tsp hot chili
- 1 tsp salt
- Add the couscous in a bowl with a cup of boiling water and the butter. Cover the couscous with cling wrap and let it sit while you prepare the veggies.
- Chop all the veggies in preparation.
- In a non stick pan heat the oil and add the onions. Let the onions cook for 2-3 minutes and the garlic.
- Add the chopped carrots into the onion and garlic and let it cook for 5-7 minutes.
- Add the cubed pieces of chicken, all the spices, salt, chili, and a the wine and cook it on low heat for about 10-15 minutes till done.
- Toss the chicken mix in with the couscous and serve with spring onion.