Pour 400 ml of boiling water over the couscous.
Cover the bowl with couscous and set aside.
Peel the carrots and onions. Pour a little vegetable oil into a frying pan with high sides (or a wok), and add the onion, cut into thin half rings.
Fry the onion over medium heat for 2 minutes, stirring.
Then add carrots, grated on a Korean carrot grater, to the fried onions.
Fry carrots and onions for 2 minutes.
Cut the champignons into thin slices and add to the pan with the fried vegetables. Instead of mushrooms, you can take fresh zucchini or bell peppers.
Fry the mushrooms and vegetables, stirring occasionally, for 5 minutes.
Cut the breast into medium pieces and add to the pan. Simmer the chicken breast with vegetables over medium heat, stirring occasionally, for 7-10 minutes.
Fluff the couscous with a fork until all the water is absorbed.
Place the couscous in the pan with the chicken breast and vegetables.
Thoroughly mix the couscous with meat and vegetables, add salt to taste and simmer for a couple of minutes over low heat, covered. Remove the pan from the heat and serve delicious, hearty couscous with chicken breast to the table. As an addition to this dish, you can serve chopped fresh vegetables. Very tasty, try it!
Bon appetit!
My family loves couscous and has for a very long time. About fifteen years ago, this miracle cereal could not be bought in our stores, so foreign relatives sent it to me. The most delicious cereal came from Israel, and the Middle East definitely knows a lot about its preparation. Today we will prepare my family’s favorite dish - tasty, satisfying, but at the same time easy on the body. Be sure to include this healthy, delicious and versatile grain in your family's diet, because it is now sold in any grocery store.
To prepare couscous with chicken and vegetables we will need the following products. Wash the chicken fillet under running water, dry, and remove fat. Wash the vegetables, peel and peel the carrots and onions.
First of all, boil the kettle, pour boiling water over the couscous 1 centimeter above the cereal, cover the bowl tightly with a lid and let the couscous swell for 5-7 minutes. Fluff the finished cereal with a fork.
Heat refined vegetable oil in a frying pan, add onions cut into half rings and carrots into thin slices, cook for two minutes.
When the vegetables have become soft, add chicken fillet cut into thin slices. The fillet cooks very quickly, literally 7-10 minutes in total.
Therefore, as soon as the fillet turns white, immediately add grated tomato pulp and a little water to the pan. Stir the contents of the pan, simmer over low heat for 3-4 minutes.
Now add the prepared couscous to the vegetables and chicken, add salt and pepper to taste. Hot pepper and cumin go well with this dish, so you can add them to taste as well. Stir the dish one last time, cover with a lid, turn off the stove and let it sit before serving. The couscous will absorb all the gravy from the pan and become incredibly delicious.
Divide the prepared couscous (couscous) with chicken and vegetables into portions, sprinkle with dill and serve as a separate dish.
Have fun!
- Couscous 500 gr
- Chicken fillet - 350-400 gr.
- Onion head - 1 pc.
- Large carrots - 1 PC.
- Frozen vegetables, if desired (I did not use)
- Water – 800-900 ml
- Tomato paste - 3 tbsp. l.
- Salt to taste
- Olive (vegetable) oil
Instructions
- Chop carrots and onions into small cubes.
I took one large carrot and a large onion. If the carrots and onions are small, use 2 pieces each - this is if you do not add any other vegetables. If you want to add more frozen vegetables, you can use medium-sized carrots and onions.
- Wash the chicken fillet and cut into cubes.
- Pour olive oil into a frying pan (can be replaced with vegetable oil) and heat. Fry the chicken over high heat, stirring constantly, for 3 minutes. Reduce heat and fry over medium heat for another 5-7 minutes.
- Add carrots and onions to the chicken. You can add frozen vegetables in this same step. Stir and simmer together until tender - about 12-15 minutes.
- Add 3 tbsp. l. tomato paste, salt to taste and any spices. I cooked without spices, and without them it turns out very tasty. Mix.
- Place the chicken and vegetables into a large saucepan. Pour in the couscous, add water, stir and cover with a lid. Cook according to the directions on the couscous package - usually 3-4 minutes over low heat until the couscous has absorbed all the water.
- Stir the finished dish, taste and add salt if necessary.
- Couscous with chicken and vegetables is ready, bon appetit!
- a very pleasant dish with an oriental flavor and does not require special skills or effort in preparation. It seems to me that many, seeing couscous on store shelves, think what kind of incomprehensible cereal is this, why is it like this? Whether it's buckwheat or rice at least. Therefore, for them this recipe will be a kind of discovery for everyday cuisine. Still, this cereal has an unusual taste.
Ingredients
- chicken fillet 350-400 g
- couscous 200 g
- tomatoes 250 g
- onion 100 g
- carrot 100 g
- water 500 ml
- parsley 1/4 bunch
- salt 1 teaspoon
- ground cinnamon 1/4 teaspoon
A few words about couscous. In this recipe I use semi-finished couscous, which is usually sold in stores. Just put it in boiling water and leave for 5 minutes until ready.
You will need a rather large frying pan to prepare the dish, keep this in mind. The dimensions of my frying pan are: diameter 28 cm, height 5 cm.
By the way, if you remove the chicken from this recipe, you get a completely lean dish: couscous with vegetables.
Preparation
We prepare all the ingredients. Wash what needs to be washed. 
Peel the onion and chop finely. 
Peel the carrots and grate them on a coarse grater. 
Heat the sunflower oil in a frying pan and add the onion there. Simmer over medium heat for 2 minutes. 
Add carrots to the onion and continue to simmer for another 2 minutes. 
Cut the tomatoes into small cubes. 
Add the tomatoes to the frying pan along with the onions and carrots, increase the heat on the stove to maximum and fry, stirring constantly, for 3 minutes. By this time, the tomato pieces should already have lost their shape and begin to creep apart. If this does not happen, then continue to fry for another minute. We empty the frying pan and place the fried vegetables in a separate container; we will need them a little later. 
Cut the chicken fillet into small pieces, thoroughly heat the frying pan with sunflower oil and fry the chicken at maximum power for 5 minutes, stirring every 30 seconds. While frying the fillet, add 1/2 teaspoon salt to the pan. 
Reduce the power of the stove to medium level. Add the previously fried vegetables to the chicken, mix and simmer under the lid for 5 minutes. 
Add water to the pan and bring it to a boil. Add half a teaspoon of salt and a quarter teaspoon of cinnamon, which in the finished dish should give a subtle hint of the oriental origin of this dish. Cook for 3 minutes. The water will be saturated with a bouquet of flavors and then will try to transfer everything to the couscous. 
Pour the couscous into the pan and stir. Remove the pan from the heat, cover with a lid and leave for 5-7 minutes. During this time, the couscous will be cooked; it should absorb all the liquid and swell well. 
While the dish is steeping, finely chop the parsley. 
Add parsley to the finished dish, stir and shout at the top of your voice: “Lunch!” 
Ready! When serving, I decorated the dish with tomato slices, parsley leaves and sprinkled with black sesame seeds. Bon appetit! 
Couscous with chicken and vegetables is a dish made from chicken meat, vegetables and couscous cereal, which is obtained from durum wheat grains. This cereal is similar to pasta, but looks like large semolina. It has long been widely used in oriental cuisine. First of all, it is used as a side dish for meat, fish and seafood. Also very tasty in combination with couscous are vegetables: zucchini, eggplant, tomatoes, sweet bell peppers, pumpkin. In addition to main courses, couscous is also suitable for sweet desserts if you add honey, sugar, nuts, berries or dried fruits to it. This grain is also used to season soups or add it to various salads. One of the classic combinations is couscous with vegetables - this dish is particularly nutritious and healthy.
Chicken fillet with vegetables and couscous is a very simple dish to prepare, since the couscous porridge itself is easy to prepare: just pour boiled water over it and let it brew for 10 minutes. The finished dish made from this cereal is delicious to eat both hot and cold.
