Chicken with couscous

Chicken breast fillet is the best part of chicken that will go well with couscous. You can buy an already separated fillet or cut it from the breast yourself. If desired, you can use other pulp, for example, from the hips or legs. The prepared meat is washed, dried with a paper towel and cut into cubes.

Next, prepare the vegetables. The basis of the vegetable supplement to the dish is sweet Bulgarian pepper. For contrast and to improve the appearance, it is better to take bright green and red peppers. We clean them from the legs, seeds, wash them, dry them and cut them into large pieces. Peel the onion, wash it, dry it, cut it into very small cubes. Wash the celery and cut into strips.

When the vegetables and meat are prepared, you can start roasting without being distracted by anything. In a saucepan with a thick bottom, heat the vegetable oil and fry the onion with celery. Stir occasionally and when the onion becomes transparent, add chopped pepper, dried mint (optional), curry, paprika and salt to taste. Mix well so that the spices are distributed, and fry over medium heat for about 8 minutes so that the vegetables do not have time to burn or fall apart. Add the chicken, stir and fry until the meat is ready.

While the chicken and vegetables are cooking, let's do couscous. Boil water in a saucepan, add salt to taste and turn off the fire. Pour the grits into the water, mix and cover with a lid. Leave for 5 minutes to infuse.

Open the lid and check the readiness of the couscous - the water should be completely absorbed into the cereal. When this happens, add the butter and mix everything well with a fork so that the butter is distributed.

Add the finished couscous to the pan with chicken and vegetables, mix with a spatula so that the vegetables and chicken pieces are evenly combined with the porridge. We immediately put them on plates and serve them to the table. The dish turns out very tasty!

Bon appetit!