Cold chicken vegetable couscous
Cold chicken vegetable couscous
Ingredienti
Direzioni
To begin with, prepare all the ingredients: wash all the vegetables, peel the carrots and cut them all into little cubes. Cut the zucchini carefully into pieces twice as big as those of carrots.
Cut the pepper into halves, remove the stalk, core and seeds. Then cut into layers, then into strips and finally into tiny cubes. Cut the tomatoes into 4 pieces.
Preheat the oven at 200 degrees, in the meantime put in the chicken, the chunked vegetables (carrots, zucchini and peppers) into our Pack of herbs for roasted chicken, making sure you do not lose the closure strap which you will find inside the pack. Add the seasoning contained in the pack.
Close the pack with the strap and shake it to spread the seasoning evenly both on the chicken and on the vegetables. Put the pack on a medium-sized oven pan so that there is enough space to make the pack inflate and bake.
Cook for 30 minutes, and at the end of cooking, when you have taken the pack out of the oven, leave it to rest for one minute before you get everything out of the pack and put all the ingredients into a big bowl.
Now take care of the couscous, put it onto a big pan and toast it for 2 minutes, season it with our Roast mix and Sicilian oregano, which will give it a well-known aroma. Add 1 tablespoon of olive oil and pour boiling water on top of everything.
Put on the lid and wait 5-8 minutes (as for the cooking time, follow the instructions on the packaging of the product you have chosen) until your couscous is ready. Shell it accurately, by spilling it onto a tray and removing the grains with a fork.
Add the couscous to the chicken and the vegetables, which in the meantime will have cooled down. Add 1 tablespoon of olive oil, one squeezed lemon, and chopped tomatoes, and season with salt and pepper to taste.
Cover everything with a transparent wrap and leave it in the fridge for 20-30 minutes. Once it has cooled down in the fridge, your cold chicken couscous is ready to be served.
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