Quick Chicken and Couscous

Name: Quick Chicken and Couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 serving(s)
Ingredients: 1 whole leek, thinly sliced; 2 tbsp (30 ml) olive oil; 2 carrots, peeled and grated; 1/3 cup (50 g) dried cranberries, chopped; 1 tsp ground fennel seeds; 2 cups (500 ml) chicken broth; 2 cups (400 g) couscous; 1 1/2 lb (675 g) skinless, boneless chicken thighs, cubed; 2 tbsp (30 ml) olive oil; 3 tbsp (45 ml) sundried tomato pesto; 1/2 tsp bird’s eye chili pepper, chopped; 1/2 cup (125 ml) chicken broth; 1/2 cup (15 g) cilantro leaves

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Preparation 15 MIN

Cooking 15 MIN
Servings 6

Ingredients
Preparation

Ingredients

Couscous

1 whole leek, thinly sliced
2 tbsp (30 ml) olive oil
2 carrots, peeled and grated
1/3 cup (50 g) dried cranberries, chopped
1 tsp ground fennel seeds
2 cups (500 ml) chicken broth
2 cups (400 g) couscous

Chicken

1 1/2 lb (675 g) skinless, boneless chicken thighs, cubed
2 tbsp (30 ml) olive oil
3 tbsp (45 ml) sundried tomato pesto
1/2 tsp bird’s eye chili pepper, chopped
1/2 cup (125 ml) chicken broth
1/2 cup (15 g) cilantro leaves

Preparation

Couscous

In a pot over medium-high heat, soften the leek in the oil for 5 minutes or until translucent. Add the carrots, cranberries and ground fennel. Cook for 1 minute, then add the chicken broth. Season with salt and pepper and bring to a boil. Remove from the heat and add the couscous. Cover and let rest for 5 minutes. Fluff with a fork and keep warm.

Chicken

Meanwhile, in a skillet over high heat, brown the chicken in the oil. Season with salt and pepper. Add the pesto and chili pepper. Cook for 3 minutes or until the chicken starts to slightly caramelize. Deglaze with the broth and mix well.
Transfer the couscous to a serving dish and top with the chicken. Garnish with the cilantro and drizzle with the cooking liquid from the skillet.

Quick Chicken and Couscous

Ingredients

Couscous

Chicken

Preparation

Couscous

Chicken

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