Couscous is much more versatile than other types of semolina pasta, thanks to their tiny shapes that resemble grains, and which allow them to be prepared and served in much the same way, as side dishes or to make salads, among other options. Take this recipe, for example, where couscous is simply steamed and then served as a bed for sauteed leeks and mixed bell peppers as well as chicken, which is pounded extra thin, seasoned wtih ground coriander and red pepper, and sprinkled with sesame seeds after cooking.
- 2 chicken breasts
- 1 teaspoon ground black pepper
- 1 tablespoon ground coriander
- 1 teaspoon ground pepper (fresh)
- 2 tablespoons sesame seeds
- 1 leeks (medium, white part only)
- 1/2 red pepper
- 1/2 green pepper
- 2 tablespoons chopped fresh chives
- 150 couscous (grs of)
- 200 milliliters boiling water
- virgin olive oil (to taste)
- salt (to taste)
- Place the chicken breasts between vellum and beat with a rolling pin to make them thinner.
- Season the chicken with salt, black pepper, coriander milled, sweet pepper and brush with olive oil.
- Heat a frying pan.
- Put a tablespoon of olive oil and sauté the leeks, cut into slices of 5 cm and then the thin strips lengthwise, until they soften.
- Then add the peppers cut into squares.
- If necessary, add a little water to the leek so they do not dry out and become hard.
- Season with salt and set aside.
- In the same pan, fry the chicken and when that's almost done, just add the sesame seeds.
- For the couscous just boil water and pour over.
- Wait a few seconds, separate the grains with a fork and season with salt and olive oil.
- Serve in plates placing the vegetables on top of the couscous, and sliced chicken.
- Sprinkle with chives and a little olive oil.
- Serve hot or cold.