Home » Recipes » Pasta dishes » Chicken Couscous


Calorie: 499 Kcal

Preparation: 20 min

Cooking: 10 min

Difficulty: easy

· Pre-cooked cous cous: 200 g
· Vegetable broth boiling: 220 g
· Il Cavallino Special Edition extra virgin olive oil: 10 g
· Fine salt: 1 pinch
· Chicken breast: 800 g
· Zucchini: 200 g
· Red peppers: 100 g
· Carrots: 140 g
· Peas: 100 g
· Shallots: 1
· Black pepper: to taste
· Fine salt: to taste
· Sweet paprika: to taste
· Vegetable broth: to taste
· Il Cavallino Special Edition extra virgin olive oil: 5g
· Lemon zest: 1
To prepare the cold chicken couscous, start by preparing the vegetable broth (we advise you to prepare about 300 g considering that you will need it both for the couscous and for cooking the vegetables). Then trim and peel the carrots, then cut them into strips and then into small cubes; wash and trim the courgettes and dice them too, trying to make pieces that are all the same and the same size as the carrots. Switch to the pepper: remove the stem, then open it in half and remove the core and the seeds; then cut it into slices, then into strips and finally into cubes of the same size. Peel and finely slice the shallot as well; keep the vegetables aside for a moment. Switch to the chicken: cut the breast into strips and then into cubes about 2 cm thick; heat a pan with a drizzle of Il Cavallino Special Edition olive oil and then pour in the chicken; salted, peppered and flavored with sweet paprika; let it cook, stirring often for about 5-7 minutes, until it has a nice golden crust. Once ready, put the chicken aside and in the same pan with the chicken cooking liquid, pour the shallots, add the carrots and peppers, and simmer for 4 minutes over high heat, pouring in one or two ladles of vegetable broth which will help cooking; then add the courgettes and peas and cook the vegetables for another 4 minutes, adding vegetable broth as needed. The vegetables should soften but not fall apart. Meanwhile prepare the couscous: in the bowl with the couscous add a pinch of salt, the oil and the boiling vegetable stock to cover. Cover with transparent film and let the couscous swell: it will take about 5 minutes. Once the vegetables are ready and cooled, pour them into the bowl, add the chicken, which is also cold, then pour in the couscous which will have swollen in the meantime; then flavored with the untreated lemon zest which will give freshness to the dish. Your cold chicken couscous is ready to be served!

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