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Quick couscous bowl with chicken
A quick and complete dish in just 15 minutes that combines fluffy couscous, spiced chicken breast, a creamy Greek cheese sauce, and a fresh cucumber and tomato salad. Ideal for express meals without sacrificing flavor.
- Servings: 2
- Cook: 15 min
Ingredients
- 250 grams chicken breast, chopped
- 150 grams couscous
- 1 unit carrot, grated
- 200 ml water
- 100 grams feta cheese
- 125 ml Greek yogurt
- 1 unit tomato, cut into small cubes
- 1 unit cucumber, cut into 0.5–1 cm cubes
- 30 ml olive oil
- 5 grams salt
- 1 grams pepper
- 1 g ground cumin
- 1 g ground coriander
- 1 g smoked paprika
- 0.5 g cinnamon
- 0.5 g ground cayenne pepper
Instructions
- Grate the carrot. In a pan, heat the water and a pinch of salt until it boils. In a bowl, add the couscous, a drizzle of oil, and the boiling water. Stir, add the grated carrot, cover, and let sit for 5 minutes. Then fluff the grains.
- In a bowl, whisk together the Greek yogurt, Greek cheese, a drizzle of oil, and pepper. Cut the tomato in half and then into small cubes. Trim the ends of the cucumber and cut it into 0.5–1 cm cubes. In another bowl, add the vegetables, a drizzle of oil, salt, and pepper. Mix.
- In the pan, heat a drizzle of oil over medium heat. Add the chicken breast, season with salt and pepper, and cook for 5–6 minutes until golden and cooked through. At the end, stir in the Middle Eastern spice mix and combine.
- To serve: place the couscous with carrot as a base, top with the cucumber and tomato salad, add the spiced chicken, and finish with the Greek cheese sauce.
Nutrition (per serving)
- Calories: 837 kcal
- Protein: 53 g
- Carbohydrates: 74 g
- Fat: 28 g
- Fiber: 7 g