Ingredients
Servings: 6
175g coconut
1 / 2l chicken stock
120ml white wine
1 tbsp extra virgin olive oil
the juice of 1 lime
1 1/2 teaspoons ground cumin
1 clove garlic, finely chopped
450g chicken breast without pelle and diced
1 green pepper sliced coarsely
1 red pepper, coarsely sliced
1 yellow pepper coarsely sliced
4 spring onions sliced
30g pitted black olives
Preparation
Prepare the couscous following the instructions on the box or in the notes of this recipe. Use chicken broth instead of water as a liquid. Drain and set aside.
In a large skillet combine wine, olive oil, half of the lime juice, 1 teaspoon of cumin and garlic; mix well and add the chicken. Simmer until all the liquid has evaporated and pricking the chicken will come out a clear liquid, after about 5-7 minutes.
Remove the chicken from the pan, transfer to a bowl and season with the remaining lime juice, 1/2 teaspoon of the cumin. Add the onions, 3 sliced peppers and cous cous. Garnish with olives and serve.
How to cook the couscous
If the couscous does not show signs of cooking on the box follow the following: heat the broth (or water) with a cucchaino salt. Bring to a boil, then turn off the heat and pour the couscous to rain. Stir and cover, so as to allow the couscous to absorb water and swell.
