Grilled chicken breast and couscous with vegetables

Name: Grilled chicken breast and couscous with vegetables - Ionela A.
Ingredients: 2 chicken breasts; 100 g couscous; one carrot; a slice of celery; one small white onion; 40 ml oil; salt and pepper to taste; chopped fresh parsley

Meat - Grilled chicken breast and couscous with vegetables by Ionela A. - Recipia

I have often made grilled chicken breast with couscous and vegetables, especially on days when I need something clear, quick, and without many dishes to wash. I like that you can prepare everything without too much hassle, and if you already have couscous at home, the ingredients are the usual ones. The vegetables give it a slightly sweet and fresh taste. It goes well with pickles if you want something extra. Quick Info Total time: about 45 minutes Preparation time: 10 minutes Cooking time: 30-35 minutes for chicken, 10-12 minutes for couscous Servings: 2 Difficulty: easy Recipe type: main dish, for lunch or dinner Ingredients 2 chicken breasts 100 g couscous 1 carrot 1 thin slice of celery (about the size of your palm) 1 small white onion 40 ml oil salt, pepper to taste chopped fresh parsley (optional, for serving) pickles Preparation method 1. Wash the chicken breasts and let them drain on a paper towel or in a strainer. 2. Score each breast with a knife, superficially, a few centimeters apart. This helps them cook better on the grill. 3. Season the meat with salt and pepper on all sides. 4. Brush the top of the breast with a little oil. 5. Place the chicken breast on the grill (hot grill or grill pan). Leave it over medium heat for 30-35 minutes. Turn it halfway through for even cooking. 6. While the chicken is cooking, prepare the vegetables for the couscous. Grate the carrot and celery, and chop the onion. 7. Put a pan on the heat, add the oil, and when it's hot, add the onion, carrot, and celery. Sauté for 3-4 minutes, stirring occasionally, until they become slightly soft, but don’t let them burn. 8. Add the couscous over the vegetables, and mix well for about a minute. 9. Pour hot water over the couscous, just enough to cover it (about 170-200 ml), and stir. Lower the heat and let it simmer for 5-7 minutes until the couscous has absorbed the liquid and the grains are fluffy. If needed, add a little water gradually to prevent sticking. 10. Adjust salt and pepper to taste. 11. When the couscous is ready, remove the pan from the heat and add chopped fresh parsley. Mix and let it cool slightly. 12. Serve the sliced chicken breast alongside the couscous with vegetables. Pickles go well on the side. Why I make this recipe often I like it because it’s made with ingredients I usually have in the fridge. The chicken breast and couscous cook quickly, and the vegetables don’t require much prep. It keeps well in the fridge if there are leftovers, and the taste is balanced and light. I can adapt the vegetables based on what I have on hand. Tips and variations Tips Don’t cook the chicken over too high heat, so it doesn’t dry out. Score it for even cooking. Stir the vegetables often while sautéing to prevent sticking. Use hot water for couscous; it cooks faster. Substitutions Celery can be omitted or replaced with a little parsnip if you don’t have celery. You can also use turkey breast if you want a slightly different option. Olive oil works just as well for sautéing the vegetables if you want a more intense flavor. Variations You can add some roasted peppers or grated zucchini if you have leftover vegetables. If you want an extra flavor boost, add a few fresh thyme leaves to the couscous. You can replace the parsley with dill if you prefer. Serving ideas It can be served warm or at room temperature, alongside pickles, brined cucumbers, or green tomatoes. It works as a simple main dish or alongside a light salad. If there are leftovers, you can pack it for lunch the next day. Frequently asked questions 1. Can I cook the chicken breast in a regular pan instead of on the grill? Yes, it can also be done in a pan, but it won’t have the same grill marks. The important thing is not to dry out the meat and to turn it halfway. 2. How much water should I use for couscous? I usually add about 170-200 ml for 100 g of couscous. If you see it needs more, add a little at a time. 3. Can couscous be made without sautéing the vegetables? You can add raw vegetables, but they won’t have the same flavor, and the couscous will be blander. Sautéing brings out their taste. 4. Can I use other vegetables for couscous? Yes, you can also add a little bell pepper, zucchini, or green onion, but keep the proportions so they don’t overwhelm the couscous. 5. What can I serve if I don’t have pickles? A simple salad with tomatoes and cucumbers works very well. Nutritional values Estimate per serving: about 400-450 kcal, of which about 35-40 g protein (chicken breast), 35-40 g carbohydrates (couscous and vegetables), 15-18 g fat (from oil). These are approximate values, varying depending on the weight and exact type of ingredients used. Couscous and chicken provide a good intake of protein and complex carbohydrates, while the vegetables add fiber. Storage and reheating Chicken breast and couscous store well in the fridge, in closed containers, for a maximum of 2 days. Reheat the couscous in a pan with a little water over low heat. The chicken can be reheated in the oven or in a pan, but not for too long, so it doesn’t dry out. If you want to serve it cold, the breast works well sliced thinly on a salad.

Grilled chicken breast and couscous with vegetables

Tags

Categories