How to make chicken couscous with eggplant and almonds at home

Name: COUS COUS CON POLLO, MELANZANE E MANDORLE
Prep time: 30 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: italian
Ingredients: 200 grammi di cous cous; olio extravergine di oliva; 1 melanzana viola; basilico, prezzemolo e menta freschi; una manciata di mandorle pelate; uno spicchio di aglio; sale e pepe; 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 chicken, aubergines and almonds is a unique dish of Mediterranean inspiration, light and tasty, which recalls Middle Eastern notes and is in full summer mood. I officially opened the Salad season and main courses, where carbohydrates, vegetables and proteins come together in a harmony of flavours. We can match all: rice, pasta, cereals, carne, pesce, eggs and all kinds of vegetables, cooked or raw. So I suggest you take a look at all my OF SALAD RECIPES facili, delicious, read but also creative and elegant.

Cous cous al pollo: The cold and summer recipe

Today we start with a Sicilian-inspired couscous with chicken, almonds and eggplant, baked and not fried. And again pollo, almonds Of Avola and a Parsley-based pesto, basil, Mint and lime juice and zest. Pesto is very aromatic and acidic, And it makes this cous cous A fresh dish with an intriguing taste. Serve with a tomato salad, Onion and basil and a fresh, light white wine.

Remember that with the cereals A lot of Healthy Recipes, tasty and a little’ different from usual. Don't just pasta o rice, try it too farro, avena, cous cous, findings, grain or orzo. In short, Ingredients for always different dishes are not lacking, use your imagination. And if you prefer meat to pesce, 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, very 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: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.5/5

( 2 voted )

Ingredients

200 grams couscous

extra virgin olive oil

1 purple aubergine

basil, fresh parsley and Mint

a handful of peeled almonds

a clove of garlic

salt and pepper

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 the oven to 200 degrees fan assisted. Wash the Eggplant, delete the ends and cut into 2 cm thick slices, then into cubes. Irrorale the diced Eggplant olive oil, salt and pepper. Bake until they are golden. You love each other, You can also fry them in oil.

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

Wash the herbs, coarsely chop the almonds (leaving some aside for decoration). Blend Mint, parsley, basil, almonds and garlic, emulsifying with extra virgin olive oil and lime juice until a pesto is obtained. 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, Mix until the oil absorb 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. Leave 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!

Note

Combination: In this recipe the overall flavors are delicate, But with the addition of the curry, a decisive aromaticity is given to the dish. So, We recommend to combine an aromatic wine, like the Gewurztraminer, but not too unbalanced on exotic and tropical scents. We chose the one from 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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8 comments

Laura Zagarella 7 September 2024 - 14:56

Ada Bonjour, from my trip to Sicily I brought a couscous of ancient Sicilian grains,not pre-cooked, But I don't know how to cook it . Could you give me some advice, Thank you.
Laura

Ada Parisi 9 September 2024 - 10:27

Good morning Laura, If your couscous is not precooked, you have to cook it (normally steamed) for about ten minutes and then fluff it by hand adding a little’ of oil. If you don't have a couscoussier for steaming, just follow the precooked couscous procedure and then add raw oil, work it so that it is covered with it and then add boiling water, but in greater quantities than pre-cooked and on several occasions. In practice, Cover with boiling water and cover the bowl, After 3-4 minutes, fluff with a fork and add more water (or broth) and so on until you feel it tender but not undone. I hope I helped you, a warm greeting.

ciccio 13 June 2024 - 19:05

I will do it as soon as possible, My mouth is already watering.. Thank you

Ada Parisi 23 June 2024 - 08:59

Thank you so much, Let me know! Ada

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).
Thank you, Ada!

Ada Parisi July 1, 2016 - 15:00

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

Sicily perfume - Littlelayla 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

A light but tasty main course

How to make chicken couscous with eggplant and almonds at home

Cous cous al pollo: The cold and summer recipe