Couscous with Zucchini and Chicken

A quick-to-prepare meal that will impress you at least twice. First, with its simple preparation, and second, with its excellent taste. In addition to zucchini, you can also add bell peppers, sun-dried tomatoes, peas, and eggplants, and for the finishing touch, spice it up with chopped parsley or mint.

Details

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

1 l Soup base, chicken, cube
250 g Couscous, dry
2 spoons Oil, olive
400 g Meat, chicken, breasts
2 piece Small pumpkins
2 pod Garlic, fresh
2 teaspoons Lemon zest, fresh
pieces Salt, table
pieces Juice, lemon
pieces Cheese, Parmesan, grated

Steps

Wash and dry the zucchini. Cut them in half lengthwise, then cut them in half again to get quarters, which we slice into approximately 0.5 cm wide pieces. Cut the chicken breasts into bite-sized pieces, peel the garlic, and finely chop it.
Pour the broth into a cup and heat it until boiling. Place the couscous in a bowl. Pour enough hot broth over it to cover all the grains. Cover the bowl and let the couscous absorb all the liquid and fluff up.
Pour oil into a larger pan and wait for it to heat up. Add the chicken pieces and quickly sear them on all sides while stirring. Add the zucchini, sauté for another 4-5 minutes, then mix in the chopped garlic. Season with salt, pepper, and lemon zest, and sauté the ingredients for another 2 minutes while continuously stirring.
Once the couscous has fluffed up, fluff it with a fork to separate the grains. Add it to the pan with the sautéed zucchini and chicken. Season to taste with lemon juice, mix everything well, and remove from heat.
Serve the prepared couscous on plates. Sprinkle it with grated cheese and serve.

Nutrition Information (Per 100g)

Calories: 190.64 kcal
Fat: 5.58 g
- Saturated Fat: 1 g
Carbohydrates: 20.72 g
- Sugars: 0 g
Protein: 11.75 g
Fiber: 1.49 g