Couscous with chicken and bell pepper
6 servings
40 minutes
Couscous with chicken and bell pepper is a fragrant and nutritious dish inspired by East Indian cuisine. Its roots lie in the traditions of spicy and rich flavors where spices play a key role. The tender and juicy chicken absorbs the aromas of cinnamon, cumin, and ginger, creating a harmonious blend of sweet and savory notes. Bell pepper adds freshness and light sweetness, while couscous provides softness and an airy texture. Lemon juice adds a slight tanginess, making the dish even more flavorful. It pairs perfectly with herbs that complete the composition with their fresh aroma. This versatile dish is suitable for both family dinners and festive tables, offering the warmth of Eastern flavors.
1
We cut the onion and carrot into strips (like for pilaf), crush and finely chop the garlic. We place the onion and carrot in a heated pan with oil, and when they are slightly fried, we add the garlic.
- Onion: 1 piece
- Carrot: 2 pieces
- Garlic: 3 cloves
2
We cut the chicken into thin strips or small pieces. If you have a large chicken breast, one is enough; if it's small, you can use 2.
- Chicken breast: 1 piece
3
When the vegetables are slightly fried, we add chicken to them, a stick of cinnamon (if only ground is available, add a pinch later with cumin and ginger).
- Chicken breast: 1 piece
- Cinnamon: 1 piece
- Ground cumin (zira): to taste
- Ground ginger: to taste
4
Cut the bell pepper into strips and add it to the chicken when it is partially fried.
- Sweet pepper: 1 piece
5
While the vegetables and chicken find each other in the pan, let's prepare the couscous :-) Pour one cup of couscous with 1.5 cups of boiling water, add a little salt if desired, cover with a lid and let it sit for 5 minutes.
- Couscous: 1 glass
- Salt: to taste
6
Five minutes before the chicken is ready, add salt, cumin, red pepper, ginger, and ground cinnamon (if a cinnamon stick wasn't added earlier). I added 0.5 tsp of ground ginger, a couple of pinches of red pepper (it turned out not spicy), and 1 tsp of cumin without a heap, but this is individual.
- Salt: to taste
- Ground cumin (zira): to taste
- Ground red pepper: pinch
- Ground ginger: to taste
7
Cut a whole lime or half a large lemon into wedges, pour a little water into the bottom of the pan, add the lime/lemon, cover with a lid, and simmer slightly to let the ingredients marry.
- Lemon: 1 piece
8
Add the cooked couscous to the chicken and gently mix. You can turn off the heat and let the dish sit to absorb the chicken broth and spices, or simmer on very low heat with a lid for about 5 minutes.
- Couscous: 1 glass
9
Garnish with greens when serving; I had parsley. Cilantro would work well.
- Green: to taste