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Chicken with pearl couscous 'risotto'
Chicken with pearl couscous 'risotto'
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Upgrade your couscous game with plump pearl couscous paired perfectly with juicy chicken breast fillets for a simple yet delicious dinner.
Ingredients:
  • 36.40 gm extra virgin olive oil, plus extra to serve
  • 2 garlic cloves, finely chopped
  • 220g (1 1/2 cups) pearl couscous
  • 125ml (1/2 cup) white wine
  • 2 roma tomatoes, finely chopped
  • 750ml (3 cups) chicken style liquid stock
  • 3 tsp fresh thyme leaves
  • 500g chicken breast fillets, chopped
  • 60g (3/4 cup) shredded parmesan
Instructions:
  • In a saucepan over medium-high heat, warm 1 tablespoon of oil. Next, sauté the garlic until fragrant, for about 1 minute. Toss in the couscous and cook, stirring, until slightly golden, about 1 minute. Pour in the wine and cook until it evaporates, about 2-3 minutes. Add the tomato, stock, and half of the thyme, then reduce the heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally, until the liquid is absorbed.
  • Heat the remaining oil in a large non-stick frying pan over high heat. Season the chicken and cook for 5 minutes, turning occasionally, until fully cooked.
  • Combine the chicken, the rest of the thyme, and half of the parmesan with the couscous mixture. Garnish with the remaining parmesan and a drizzle of extra oil before serving.

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