Chicken and couscous
There is hardly a dish where olives play first fiddle unless they are just served solely. But they make a nice complement to any meal be it a salad, soup or chicken and couscous like this one. No matter what olives you prefer, green or black, both are a great source of fiber, zinc, copper and vitamin E.
Being rich in iron, olives can be helpful in forming hemoglobin. Thus, if you have such blood issue make sure to add olives to your daily diet as a natural hemoglobin booster. According to webmd.com, there is also one more reason why you should love olives and have them in this dish – alongside improving taste, olives are good antioxidants that are known to help low the risk of certain types of cancer. Of course, these fruits (not vegetables!) are not a panacea but who knows what if they do miracle not only in a sense of flavor.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
9 oz. couscous
2 chicken breasts, unskinned and deboned
2 onions, chopped
2 garlic cloves, finely chopped
2 tbsp butter
10 cherry tomatoes
handful black olives
2 tbsp oil
2 tsp turmeric
handful fresh parsley, chopped
- Prepare the meat: take the skin off the chicken breast and pick out the bones if there are some. Cut them into serving pieces. You can beat chicken breasts before cutting for softer meat texture. Put the meat aside for a while.
- Prepare the vegetables: Cut the tomatoes is middle-sized cubes. Chop the onions and garlic. And get ready for cooking.
- Preheat a pan at the middle heat. Put half of butter there and let it melt completely, then add the chicken. Fry it and stir occasionally until it is ready or attain golden-brown color. Remove it from the pan.
- Add the remaining butter to the pan, then fry the onions and garlic for 6 minutes until soft. Stir in tomatoes and spices and simmer until tomatoes are tender. Then add olives and parsley. Add salt to your taste. Mix meat and vegetables together in a pan, let it simmer for 2 minutes and put aside.
- Bring 10 oz. of water to boil in a saucepan or use the amount of water as said in the package instructions. Then add salt (about 1 tsp) and oil to it. Oil will make couscous a bit fluffier. Stir it to let salt molten and switch off the gas. Now add couscous and stir strenuously to let it absorb the water completely. Cover a saucepan with a lid and let the porridge sit for about 5 minutes.
- Now there are two options how you can serve the dish: you can either mix couscous and stew together in a smooth mixture or you can serve couscous topped with the stew. It depends on your personal preferences. Garnish it with some fresh parsley leaves.