Couscous with vegetables, cashews and chicken
6 servings
30 minutes
Couscous with vegetables, cashews, and chicken is a refined dish of Indian cuisine that combines the tenderness of chicken fillet, the crunch of nuts, and the aroma of spices. Couscous, known for its lightness and airy texture, absorbs the flavors of spices, creating a harmony of tastes. Cashews add a soft nutty note to the dish while bell peppers and raisins provide pleasant sweetness and juiciness. Curry and cumin add exotic depth with characteristic warm tones to the flavor. This dish is perfect for both everyday dinners and special occasions when you want to indulge in something unusual. It can be served as a standalone dish or with a yogurt sauce that enhances its aroma. It is nutritious, rich in beneficial substances, and offers a sense of comfort and coziness.
1
Boil 1 liter of lightly salted water in a pot, add couscous, and cook until ready, about 10 minutes. If the couscous is ready but not all the water is absorbed, just drain it.
- Couscous: 250 g
- Salt: to taste
2
Rinse the raisins, soak them in hot water for a few minutes. Then drain the water, add the raisins to the couscous, and place it in a warm spot.
- Raisin: 60 g
3
Cut the chicken fillet into cubes.
- Chicken fillet: 500 g
4
Cut the pepper pods into 4 pieces, remove the seeds, and cut into squares.
- Sweet pepper: 500 g
5
Cut the onion into thin rings.
- White part of leek: 300 g
6
Fry the chicken fillet with nuts for 2-3 minutes, then add bell pepper and onion and simmer for another 8 minutes.
- Chicken fillet: 500 g
- Cashew: 100 g
- Sweet pepper: 500 g
- White part of leek: 300 g
7
Mix everything with couscous, season with salt, cumin, curry, and minced garlic.
- Couscous: 250 g
- Salt: to taste
- Caraway seeds: 1 teaspoon
- Curry: 1 teaspoon
- Garlic: 1 clove