200 g couscous
1 chicken bouillon cube
2 chicken, breast fillets
5 tablespoon(s) olive oil
2 green bell peppers
2 yellow bell peppers
2 red bell peppers
1 onion
2 spring onions
juice, of 1 lemon
zest, of 1 lemon
50 g white wine
2 tablespoon(s) mustard
1 tablespoon(s) honey
1 tablespoon(s) parsley
1 tablespoon(s) basil
2 tablespoon(s) thyme
2 tablespoon(s) oregano, dry


1.Place a nonstick pan over high heat. Fill it with water and bring it to a boil.
2.In a bowl, add the couscous, bouillon cube and enough of the boiling water from the pan to completely cover the couscous.
3.Cover with plastic wrap and set aside.
4.Place a nonstick pan over high heat and let it get very hot.
5.Cut the chicken into 1 cm pieces.
6.Add 1 tablespoon olive oil, salt and pepper. Rub with your hands to completely coat the pieces of chicken.
7.Add them to the pan and sauté until golden.
8.Add the oregano and lemon juice. Mix with a wooden spoon.
9.Transfer to a bowl and set aside.
10.Wipe down the pan and place back over heat and let it get hot.
11.Cut the bell peppers into 0.5 cm strips, thinly slice the onion and cut the white part of the spring onions into thin rounds. Keep the green part of the spring onions to sprinkle over the couscous.
12.Add 1 tablespoon of olive oil to the pan along with 2/3 of the bell peppers, 2/3 of the onion and the spring onions.
13.Sauté for about 4-5 minutes, until they are nicely caramelized. Keep the remaining vegetables for the couscous.
14.Add the chicken back to the pan and the wine also.
15.Add the mustard, honey, pepper and salt. Mix and cook for 2 minutes.
16.Remove the plastic wrap from the couscous and fluff up with a fork.
17.Finely chop the reserved vegetables and add them to the couscous.
18.Finely chop the aromatics and add them to the couscous along with 3 tablespoons of olive oil. Mix with a spoon.
19.Serve the chicken with the couscous and add the lemon zest and fresh thyme.

Leave a Reply

Your email address will not be published.