Moroccan Cous cous with Vegetables and Grilled Chicken Breast
The cous cous is originated in Maghreb and nowadays it’s very apreciated in the international cookery, easy and fast to prepare and it’s great with vegetables, meat or fish. My father is an expert in preparing it and as he always says you can use almost whatever vegetables you have in the kitchen, according to your personal taste (you can use red and/or yellow pepper, yellow courgettes, eggplants, onions…you decide!). For this recipe I use the pre cooked cous cous (from semola di grano duro). Serves 4 to 6 persons.
. 1 cup of pre cooked cous cous
. 1 cup of boiling water with 1 teaspoon of salt
. extra virgin olive oil
. 2 greeen courgettes grated in the large grater
. 1 carrot grated
. 1 clove of garlic minced
. mint leaves
. 1 chicken breast marinated with 1 glass of white wine, salt, pepper, thyme and origano.
In a glass bowl pour the pre cooked cous cous and add 1/3 of the boiling water at a time. Mix well and “husk” with a fork until all the water has been absorbed. Let it stand for 7 minutes and in the meanwhile heat 1 tbsp of olive oil in a non stick pan and add the garlic until golden. Add the carrot, cook for 5 minutes. Add the courgettes, salt, cook for another 5 minutes and take it off the heat. Add the vegetables to the prepared cous cous and mix well. Allow to set for a while and add the mint “crumbled” with your hands.
At this moment heat a pan (add a little quantity of butter if you want with some sage leaves) and grill the chicken breast until golden. At this point take it from the pan, cut into slices and return them to the pan. Add the wine of the marinata if you want, and allow it to evaporate completely. When it’s done add the slices of chicken to the cous cous that you have divided into the plates, to serve. It’s tasty, light and very nutritive at the same time. You can enjoy it in the summer or in winter…
