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Mediterranean Cous-Cous with Chicken
main course, salad
Preparation
25 min
Portion for
4
Ingredients
250g Cherry Tomatoes, halved
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
- Prepare the Chicken
– Season the chicken breast with sea salt and black pepper on both sides.
– Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breast and cook for about 6–7 minutes on each side, or until the chicken is golden and fully cooked.
– Remove from the skillet and set aside to rest for a few minutes before slicing into thin strips. - Cook the Couscous
– In a deep saucepan / pot, bring 300ml of water to the boil and add 1 Vegeta Vegetable Stock Pot, stir until it breaks down.
– Remove from heat, stir in the couscous, cover, and let it sit for about 5 minutes, or until the liquid is absorbed. Fluff with a fork to separate the grains. - Sauté the Garlic:
– In the same skillet where you cooked the chicken, add the minced garlic and sauté for about 1 minute until fragrant. - Combine Ingredients:
– In a large bowl, combine the cooked couscous, sautéed garlic, halved cherry tomatoes, olives, capers, crumbled feta, oregano, and basil.
– Toss everything together gently. - Make the Dressing:
– In a small bowl, whisk together the lemon juice, apple cider vinegar, and a pinch of black pepper. - Assemble the Dish:
– Drizzle the dressing over the couscous mixture and toss well.
– Add the sliced chicken on top and garnish with chopped parsley. - Serve
– Serve warm or at room temperature. Enjoy your Mediterranean couscous with chicken, olives, and feta!
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