Quick Chicken and Couscous
Preparation
15 MIN
Cooking
15 MIN
Servings
4 to 6

Quick Chicken and Couscous

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

  1. 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

  1. 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.
  2. 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.