Couscous with chicken, zucchini and bell pepper

Tip: tap a step to mark it as done.

1. Soak the couscous

   Place the couscous in a bowl, add 1 tbsp olive oil and pour the hot broth over it. Cover with a plate and let stand for 5 minutes to absorb the liquid. Fluff with a fork to separate the grains.

2. Cook the chicken

   Cut the chicken breasts into cubes, season with salt and black pepper, and sprinkle with sweet paprika and turmeric. Heat 1 tbsp oil in a skillet and sauté the chicken for 5–6 minutes, until golden and cooked through. Transfer to a plate.

3. Sauté the vegetables

   Cut the onion into wedges and sauté in the remaining 1 tbsp oil for 2 minutes. Add the diced bell pepper and zucchini and sauté for 4–5 minutes, keeping the vegetables slightly crisp. Add the crushed garlic and sauté for 1 minute.

4. Combine and serve

   Return the chicken to the skillet, add the couscous, lemon juice and parsley, and toss to combine. Adjust the seasoning with salt and serve warm.

Tip: Cut the zucchini into slightly larger cubes than the bell pepper, since it is softer and would fall apart in the same cooking time. Turmeric stains, so season the chicken in a bowl rather than on a wooden cutting board.

This recipe was translated from the Slovak original: Kuskus s kuracím mäsom, cuketou a paprikou