Chicken & Couscous
Roasted chicken, couscous, broccoli and red pepper, north african chermoula sauce
5 / 5
- (a) vegetable stock
- (b) mint, parsley
- (c) couscous
- (d) cut and marinated chicken breast, eggplant
- (e) broccoli, red onion, red peppers, cauliflower
- (f) chermoula sauce
- medium sauce pot with lid or aluminum foil
- wooden spoon
- serving spoon
- knife & cutting board
- For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates.
- Pour the vegetable stock (a) into a small to medium sized saucepot. Lightly season with a pinch of salt and pepper. Place the pot over high heat and bring to a boil.
- While you are waiting for the stock to boil, chop the mint and parsley (b) into a chiffonade. Do this by finding the largest leaf and wrapping it around the other leaves. Cut the parsley & mint as thinly as you can. Reserve the herbs on the cutting board.
- Once the vegetable stock is simmering, add the couscous (c) to the pot and stir to incorporate. Turn the heat off and cover with a lid. (If you do not have a lid, use aluminum foil or a plate). Place the covered pot on the back burner over no heat while you work on the rest of the dish.
- Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the chicken (d) to the pan and season with a pinch of salt and pepper. Use a wooden spoon to spread the chicken out. Saute the chicken without stirring for 2 minutes.
- After 2 minutes. flip the chicken over and cook for another 2 minutes without stirring. Then add the vegetables (e) to the pan and season with a pinch of salt and pepper. Stir. Saute for 2 minutes stirring occasionally (for 3 or more servings, saute for 4 minutes.)
- Next, add the chermoula sauce (f) to the pan and stir to incorporate, then turn the heat off. Taste and add more salt and pepper if you wish.
- Returning to the pot of couscous, remove the lid and add 1/2 of the parsley and mint. Use a fork to fluff the couscous and incorporate the parsley and mint. If you would like the couscous to taste a little more rich, add 1 tsp (per serving) of extra virgin olive oil. Add the other 1/2 of the parsley and mint to the pan with the chicken and vegetables and stir to incorporate.
- Spoon the couscous on to your serving plates and serve the chicken and vegetables on top.
May 12, 2018