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!
COUSCOUS WITH CHICKEN, EGGPLANT AND ALMONDPrint This
- 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
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 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 the lime juice until the 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 absorbed the oil and pour over the boiling broth. 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!
THE PAIRING: In this recipe the overall flavors are delicate, but with the addition of curry gives a strong aroma 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.