Couscous is a coursely ground pasta made from semolina – a type of wheat. Use it as a delicious substitute to rice in this twist on the classic Rice with Chicken recipe. This recipe is healthy - using whole grain couscous, vegetables, and skinless chicken.
Author: IMUSA Chef Team
Recipe type: Dinner, Lunch
Cuisine: Fusion
Ingredients
olive oil, plus more for serving 1 tablespoon
boneless, skinless chicken thighs 1½ pounds
yellow onion 1
red bell pepper 1
green bell pepper 1
cloves garlic 3
red pepper flakes ½ teaspoon
whole grain couscous 1 cup
packet seasoning with azafran 1
frozen peas ½ cup
cilantro ½ cup
Preparation
Heat 1 tablespoon of olive oil in your IMUSA CALDERO over medium high heat.
Pat the chicken thighs dry with a paper towel and season on both sides with salt and pepper.
Place the chicken in your IMUSA CALDERO in an even layer, trying to keep them separate. Cook on each side for 5 minutes, or until golden brown. Transfer the chicken to a plate.
Add the onion, bell pepper, and garlic, to your IMUSA CALDERO. Add the packet of seasoning and some more salt and pepper. Cook for 5-8 minutes, or until the onion and pepper are soft.
Add the couscous and 2 cups of water to your Caldero, then nestle the chicken in the couscous. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes, or until couscous is tender and the chicken is cooked through.
Stir in the peas, cilantro, and serve, adding a light drizzle of olive oil to finish.
Recipe by IMUSA at https://www.imusausa.com/couscous-con-pollo-cous-cous-with-chicken/