Name: COUS COUS CON POLLO, MELANZANE E MANDORLE
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: italian
Ingredients: 200 grammi di cous cous (io ho usato quello di riso integrale e quinoa di Nuova Terra); olio extravergine di oliva, quanto basta; 1 melanzana viola; basilico, prezzemolo e menta freschi, quanto basta; una manciata di mandorle pelate; uno spicchio di aglio; sale e pepe, quanto basta; 200 grammi di petto di pollo a fette; la punta di un cucchiaino di curry (facoltativo); 230 millilitri di brodo vegetale; il succo e la scorza 2 lime

Cous cous with eggplant and almond chicken. Today we transport in the Middle East and in a summer mood: first baths, first warm. And want to eat simple meals, fresh and complete, not to have to stand to cook up hot time. I now have officially opened the season in the kitchen of the salads and main dishes, where carbohydrates, vegetables and proteins come together in a harmony of flavours. We can match all: rice, pasta, cereals, Meat, fish, eggs and all kinds of vegetables, cooked or raw. So I suggest you take a look at all my OF SALAD RECIPES easy, delicious, read but also creative and elegant.

Today we start with a cous cous Sicilian-inspired chicken with almonds and eggplant baked and not fried, so is lighter. And even chicken, almonds of Avola and a pesto made with parsley, Basil, Mint and lime juice and zest. Pesto is very aromatic and acidic, and makes this cous cous a fresh plate from intriguing taste. Serve with a tomato salad, Onion and basil and a fresh, light white wine. Organic cous cous I used is a little’ Special, because it's made of brown rice and quinoa. So it is gluten-free and rich in dietary fiber, manganese and phosphorus.

Remember that with the cereal can be prepared lots of healthy combinations, tasty and a little’ different from usual. Do not just pasta or rice, Try also spelled, oats, Couscous of all kinds, findings, wheat or barley. In short, Ingredients for always different dishes are not lacking, use your imagination. And if you prefer meat to fish, try the amazing COUSCOUS WITH FRESH TUNA, EGGPLANT AND TOMATOES CONFIT. If you would eat chicken every day, the website also many CHICKEN RECIPES, tasty and fun, not to put on the table always the same grilled chicken breast. Starting from VIDEO RECIPE CHICKEN IN PAN, easy and delicious. Have a good day!

Cous cous con pollo melanzane e mandorle: un piatto unico estivo

COUSCOUS WITH CHICKEN, EGGPLANT AND ALMOND

Portions: 4 Preparation: 30 minutes cooking: 40 minutes 40 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

200 grams couscous (I used brown rice and quinoa New Earth)

extra virgin olive oil, to taste

1 Eggplant

Basil, fresh parsley and Mint, to taste

a handful of peeled almonds

a clove of garlic

salt and pepper, to taste

200 grams of sliced chicken breast

the tip of a teaspoon curry (Optional)

230 ml vegetable stock

the juice and zest 2 limes

Procedure

For the cous cous with chicken, Eggplant and almonds, Preheat oven to 200 degrees ventilated. Wash the Eggplant, delete the ends and cut into 2 cm thick slices, then into cubes. Irrorale the diced Eggplant olive oil, season with salt and pepper. Bake until they are golden. If you want, You can also fry them in oil.

Cut the chicken into strips approximately 4 cm long. Marinate it for 15 minutes in a little lime juice (or lemon) and extra virgin olive oil. Skip the chicken over high heat until browned in a hot pan with extra virgin olive oil, season with salt and pepper.

Wash the herbs, coarsely chop the almonds (leaving some aside for decoration). Blend Mint, parsley, Basil, almonds and garlic, emulsify with extra virgin olive oil and lime juice until you get a pesto. Season to taste and add the lime rind.

For the couscous: pour 230 ml vegetable stock (or water if you prefer) in a pot, season with salt and add a pinch of curry powder if you like. Bring to a boil. Put the couscous in a bowl with 6 tablespoons of extra virgin olive oil, stir until the oil is absorbed and pour the boiling broth over it. Cover and wait 5 minutes (the couscous will absorb all the liquid), then fluff with a fork or your fingers. Allow to cool.

Flavor the couscous with Herb pesto, The Eggplant and chicken. Garnish with lightly toasted almonds and drizzle with a little extra virgin olive oil. Keep the cous cous with chicken, eggplant and almonds in the refrigerator and, before serving, Let stand at room temperature for 15 minutes. Bon appétit!

MATCHING: In this recipe the overall flavors are delicate, but with the addition of curry you give a decisive aromaticity to the dish. Then, We recommend to combine an aromatic wine, like the Gewurztraminer, but not too unbalanced on exotic and tropical scents. We chose the Cellar Mezzacorona, Cooperativa del Trentino. His Gewurztraminer is hot, soft and fruity, with notes of peach and pineapple. To serve at 10° c.

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4 comments

Federica June 30, 2016 - 13:34

Another fantastic recipe! Scope at a dinner party and it was a resounding success! I have slightly modified the preparation of almonds (hot curry and chili caramel).
Thanks, ADA!

Ada Parisi July 1, 2016 - 15:00

Thanks Federica! Fantastic your variation, especially for me that I love the spicy curry!!!! I embrace you, ADA

Sicily perfume - Piccolalayla June 21, 2016 - 14:36

What a treat this couscous!!!! Soon the

Ada Parisi June 22, 2016 - 10:26

But thanks! It said by another even bigger satisfaction Sicilian! See you soon, ADA

Cous cous with eggplant and almond chicken

COUSCOUS WITH CHICKEN, EGGPLANT AND ALMOND

Ingredients

Procedure

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