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Cous cous with eggplant and almond chicken

A light but tasty main course

by Ada Parisi
5 min read
Cous cous con pollo melanzane e mandorle: un piatto unico estivo

How to make chicken couscous with eggplant and almonds at home

Cous cous with eggplant and almond chicken: Today, the recipe for a Light and tasty main course with Middle Eastern flavors and 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, 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.

Chicken couscous: The cold and summer recipe

Today we start with a Sicilian-inspired couscous with chicken, almonds and eggplant, baked and not fried. And still chicken, almonds by Avola it's 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 or rice, Also try spelt, oats, cous cous, 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: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.5/5
( 2 voted )

Ingredients

200 grams couscous

extra virgin olive oil

1 Eggplant

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

Cous cous with eggplant and almond chicken: a single dish summerFor 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!

Note

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!

Reply
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

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

What a treat this couscous!!!! Soon the

Reply
Ada Parisi June 22, 2016 - 10:26

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

Reply

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