Couscous with vegetables and chicken
4 servings
30 minutes
Couscous with vegetables and chicken is a light, aromatic dish rooted in Arab cuisine. When prepared correctly, couscous becomes tender and fluffy. Lemon and lime add a fresh tang, while olive oil enriches the flavor with smoothness. Chicken makes the dish nutritious, and tomatoes, red onion, and herbs add brightness and juiciness. The taste is balanced—the freshness of citrus combines with the warmth of spices and the earthiness of couscous. This dish is versatile: it can be served as a light dinner or as a side to a main course. It is perfect for summer lunches, picnics, or friendly gatherings, bringing hints of Eastern gastronomy to the atmosphere.
1
Pour 300 ml of boiling water over the couscous. Let it sit for 10 minutes.
- Couscous: 200 g
2
Pour with oil, juice of two lemons and lime, mix and let cool.
- Olive oil: 6 tablespoons
- Lemon: 2 pieces
- Lime: 1 piece
3
Chop the boiled chicken meat, cut the cherry tomatoes into quarters, and the tomatoes into small pieces. Finely chop the onion and herbs.
- Chicken: 200 g
- Cherry tomatoes: 150 g
- Tomatoes: 4 pieces
- Red onion: 1 head
- Parsley: 80 g
- Fresh mint: 3 tablespoons
4
Add everything to the couscous and mix.
- Couscous: 200 g
- Cherry tomatoes: 150 g
- Chicken: 200 g
- Tomatoes: 4 pieces
- Red onion: 1 head
- Parsley: 80 g
- Fresh mint: 3 tablespoons
