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Lemon chicken with couscous

2021-05-19T03:01:47.356Z


A very tasty recipe that we can take hot or let cool and eat as if it were a salad. It is perfect for a picnic or a light meal now that the heat is on.


Couscous has gone from being an exotic ingredient to a common one in the kitchen of many people;

This very useful pasta is prepared in a plis and you can tune it to your liking according to the ingredients you have at home.

Although it is easy to make, there is a problem that is often repeated among first-time people with this ingredient: they are made into a paste instead of loose grains.

The key to a well-made and loose couscous is to heat the right amount of water, add it to the couscous, cover and let the magic work. When a few minutes have passed, you hollow it out with a fork, add a little olive oil and that's it. To find this ratio, you have to measure the same volume of water as couscous. That is the key. In this recipe, I have measured the amount of water so that you do not mess, but it is good that you keep the idea of ​​always measuring the same proportion of water as couscous so that it is always perfect. Half a glass and a half glass, a glass and a glass or a third; one third (and so on).

As the arrival of summer is imminent and the hot dishes are no longer appealing, the cold couscous in the form of a salad is a great success.

While this recipe can be eaten hot, freshly made, it is also fantastically chilled for a light summer meal (or picnic).

On this occasion I have used spelled couscous, hence it has a darker color than traditional couscous, but, you know, you can use the couscous of a lifetime or change it for brown rice, quinoa or a small pasta, you choose .

Difficulty

The one to calculate the same amount of water as semolina.

Come on, you can.

Ingredients

For 4 people

  • 1 lemon

  • 3 garlic cloves

  • 5 tablespoons of extra virgin olive oil and a little more for seasoning

  • 2 free-range chicken breasts

  • 50 g chives

  • 175 g round green beans

  • A handful of mint leaves

  • A handful of parsley leaves

  • 200 g whole grain spelled couscous (or normal, if you can't find it)

  • 250 ml of water

  • Salt to taste

  • Pepper to taste

Preparation

  • Wash the lemon skin well and, with the help of a peeler, peel it, taking only the yellow and outermost part of the skin (without taking the white part, as it will become bitter).

    To peel the garlic cloves.

  • Put the lemon peel, its juice, the garlic cloves and three tablespoons of oil in a food processor and chop them well until a coarse paste is left.

    If you don't have a processor, try with a mixer or chop them with a knife and then emulsify in a mortar.

  • Season the chicken breasts on both sides and brush them with the lemon paste, garlic and oil.

    Put them in a clean container, cover and leave in the fridge while we continue preparing the ingredients.

  • Wash and chop the chives.

    Wash the green beans, remove the strings (if any) and cut them into three or four equal parts.

    Wash the mint and parsley leaves, dry them with absorbent kitchen paper and chop them very well.

  • Put the couscous in a bowl, bring the water to a boil and add it to the couscous.

    Cover and let stand several minutes until the couscous is done.

  • In another saucepan, bring water to a boil and cook the green beans for 6 to 8 minutes, depending on how thick they are.

    They must be smooth, with a bright green and a slight resistance to biting (al dente).

    Once ready, drain and cool in an ice water bath.

    As soon as they are cold, strain them again and transfer them to a plate with absorbent kitchen paper to remove excess water.

  • Take the chicken breasts out of the fridge and heat 2 tablespoons of olive oil on a grill.

    Cook them on both sides, until done.

  • Mix the couscous with the chives, green beans, mint and parsley.

    Add the cut chicken breasts and season with extra virgin olive oil, salt and pepper to taste.

  • If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista.

    And if it goes wrong, complain to the Chef's Ombudsman by sending an email to defensoracomidista@gmail.com

    Source: elparis

    All life articles on 2021-05-19

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