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Ideal lunch recipe for cous cous with chicken breasts and tomatoes
Ingredients
Ingredients
Chicken 4 breasts, boneless
Oil 2 tbsp
Salt
Pepper
Vegetable stock
Water 400 ml
Cous cous 175 g
Coriander 2 tbsp
Tomatoes 4 each
Onion 1 small
Scallions 4 each
Info box
Preparation time 15 m
Cooking time 15 m
Recipe category Main course
Recipe yield 4
Preparation
Heat the grill. Brush the chicken with the oil and sprinkle with a little salt and pepper. Grill for about 5 minutes on each side. To test if the chicken is cooked -insert a skewer or knife into the chicken - the juices should run clear with no trace of pink when the chicken is cooked.
Remove from the grill and allow to cool. Cut the chicken breasts into thick slices.
Dissolve the stock cube in the boiling water in a pan over a low heat. Gradually stir in the couscous and bring to a boil. Remove from the heat, cover the pan with a well fitting lid and leave to stand for 1 minute.
Remove the lid and, using 2 forks, fluff up the couscous grains. Add the herbs, tomatoes, onion and spring onions and mix well. Season to taste with salt and pepper.
Spoon into serving bowls and arrange the sliced chicken on top.
Ideal lunch recipe for cous cous with chicken breasts and tomatoes
Ingredients
Ingredients
Chicken 4 breasts, boneless
Oil 2 tbsp
Salt
Pepper
Vegetable stock
Water 400 ml
Cous cous 175 g
Coriander 2 tbsp
Tomatoes 4 each
Onion 1 small
Scallions 4 each
Info box
Preparation time 15 m
Cooking time 15 m
Recipe category Main course
Recipe yield 4
Preparation
Heat the grill. Brush the chicken with the oil and sprinkle with a little salt and pepper. Grill for about 5 minutes on each side. To test if the chicken is cooked -insert a skewer or knife into the chicken - the juices should run clear with no trace of pink when the chicken is cooked.
Remove from the grill and allow to cool. Cut the chicken breasts into thick slices.
Dissolve the stock cube in the boiling water in a pan over a low heat. Gradually stir in the couscous and bring to a boil. Remove from the heat, cover the pan with a well fitting lid and leave to stand for 1 minute.
Remove the lid and, using 2 forks, fluff up the couscous grains. Add the herbs, tomatoes, onion and spring onions and mix well. Season to taste with salt and pepper.
Spoon into serving bowls and arrange the sliced chicken on top.