This is the kind of dinner you make when you want something warm and filling, but not heavy. Everything cooks fast, the couscous does most of the work on its own, and the sweet crunch at the end keeps it interesting without extra effort.
Difficulty
Easy
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
2 servings
Ingredients
Instructions
- Season the chicken with salt, pepper, cumin and paprika.
- Slice the onion and finely chop the garlic.
- Heat the oil in a wide pan over medium heat.
- Add the chicken and cook until golden on both sides and cooked through.
- Remove it from the pan and set aside.
- In the same pan, add the onion and cook until soft.
- Stir in the garlic briefly.
- Pour in the hot water and bring it just to a simmer.
- Take the pan off the heat, stir in the couscous, cover, and let it sit.
- Roughly chop the almonds and toast them in a dry pan until lightly golden.
- Fluff the couscous with a fork, return the chicken to the pan, and warm everything together.
- Finish with almonds, pomegranate seeds and fresh herbs.
- Serve immediately.
Tips
If you want this even faster, slice the chicken before cooking — it shortens the pan time and mixes better with the couscous.
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