Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken vegetable couscous. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Chicken vegetable couscous is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Chicken vegetable couscous is something that I’ve loved my whole life. They are fine and they look wonderful.
Chicken Vegetable Couscous: Let's go off to Northern Africa for the inspiration behind this fabulously simple dish which uses the worlds smallest pasta - couscous. Remove the vegetables from the oven and mix in with the couscous (and canned chickpeas if using as an alternative). Progresso® garbanzo beans provide a simple addition to this chicken and vegetable couscous skillet - a tasty dinner that.
To begin with this particular recipe, we must prepare a few components. You can cook chicken vegetable couscous using 16 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Chicken vegetable couscous:
- Get 1 pack couscous
- Get 2 cups chicken stock
- Make ready 1/2 a kilo chicken mince
- Get 10 chicken sausage
- Get 1 medium green bell pepper
- Get 1 medium red bell pepper
- Take 1 medium yellow bell pepper
- Prepare 1 teaspoon mixed seasoning
- Get 1 teaspoon onion powder
- Prepare 2 cups green beans
- Make ready 1/2 teaspoon salt
- Take 1 handful fresh parsley leaves
- Make ready 1 tin mushroom
- Get 1 1/2 diced carrots
- Make ready 1 medium red onion bulb
- Make ready 1 tablespoon curry powder
Fluff couscous with fork and spoon onto a large serving platter. Spoon chicken and vegetables over couscous and. Meanwhile, cook the couscous according to the package directions. Serve the chicken and vegetables over the couscous.
Instructions to make Chicken vegetable couscous:
- Place the chicken mince in a clean bowl. Add salt, mixed seasonings and onion powder. Massage with your hand till everything is well combined.
- Add the parsley or and other alternative like curry or basil leaf. Mix till evenly distributed within the chicken mince.
- Mold into small balls and place in an oven tray or plate.
- Bake in a preheated oven for 180°C (350F) while baking, turn them around from time to time so they cook and brown evenly. You can also shallow fry them in a frying pan. The chicken balls should be ready in about 30 minutes.
- When the chicken balls are about to get done, set the chicken stock on the cooker to boil.
- Put the couscous into a clean bowl. Add the green beans, salt mixed seasonings, onion powder, diced chicken sausage and diced green pepper. Mix everything with a spatula.
- When the chicken stock boils, pour into the bowl of couscous and ingredients till the chicken stock covers the ingredients by about 1 centimeter or half an inch.
- Stir with a spatula and cover with a aluminum foil, set it aside to absorb all the chicken and swell up
- Set a small quantity of chicken stock in a pot, set on the cooker and bring to a boil. When it boils add the chopped onion, carrot and continue to cook.
- Next, add the mushrooms, chicken sausage, curry powder combine and continue to cook.
- Next, add the green beans stir in well. After 3 minutes, add the sliced onion, red, green and yellow pepper, salt (If necessary) and more chicken stock if it is drying up.
- That's it!!!!! Enjoy
A Mediterranean-flavored chicken and vegetable stew served over couscous. It's my all-time favorite, and it's delicious! Healthy, full of warm spices with burst of bright flavor from the cranberries and lemon juice. Chicken and couscous makes a quick and tasty dinner, plus tomorrow's packed lunch. Check out the full chicken meal prep series from the Lean Student Chef.
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