Couscous with chicken, sweet and sour squash and spinach. Harvesting recipe

When I started having to cook for just two, it took a while for me to get used to calculating the quantities. However, I also learned that it does not hurt to make extra rations to have leftovers to take advantage of in other dishes, so now I usually do it on purpose. This recipe for couscous with chicken, caramelised pumpkin and spinach is a good and rich example.

It is one of those dishes that I like to prepare when I do not feel like getting complicated, and it is also ideal to take in the tupper. Starting with leftovers, we only need a frying pan to combine the three pillars of the recipe: a cereal or grain, light protein and vegetables. In this case we could also serve it as a cold or warm salad also when warmer days arrive.

Ingredients

For 2 persons
  • Couscous already cooked 100 g
  • Large sliced ​​pumpkin 1
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon ground cumin
  • Ground cinnamon a pinch
  • Hot green pepper 1
  • White wine 50 ml
  • Harissa or other hot sauce 2 ml
  • Worcestershire sauce 2 ml
  • Honey 5 ml
  • Cooked chicken breast 150 g
  • Fresh spinach 200 g
  • Lemon juice 5 ml
  • Ground black pepper
  • Salt
  • Extra virgin olive oil

How to make couscous with chicken, sweet and sour squash and spinach

Difficulty: easy
  • Total time 30 m
  • Elaboration 5m
  • Cooking 25 m

If we do not start with leftovers we can cook everything in a moment. Prepare the couscous following the instructions on the package, normally you have to hydrate it by pouring boiling water over it and letting it rest covered for a few minutes before airing it with a fork. Chicken can be cooked in water, steamed, roasted in the oven or microwave, or simply grilled.

Cut the pumpkin by peeling the rind with a vegetable peeler and leaving it in small cubes. Chop the green pepper, discarding the seeds. Heat a little olive oil in a good non-stick frying pan and add the pumpkin over medium-high heat. Let it start to brown and add the spices and a pinch of salt. Add the hot pepper and water with the wine.

Add hot sauce to taste, Worcestershire sauce and honey, and mix well. If it dries too much, add a little water. Cook until the squash is tender but still firm. Add the couscous and stir well so that it integrates. Add the sliced ​​or minced chicken and the chopped spinach. Stir, squeeze the lemon juice and season to taste.

With which to accompany the couscous

As I said at the beginning, this couscous with chicken, sweet and sour pumpkin and spinach is perfect to prepare a complete quick dish, to take away or to leave it ready as a salad a few hours before serving. We can adjust the amount of hot sauce adding more at the time of eating it, or change the lemon for orange juice if we prefer a sweeter flavor. It admits more ingredients, such as a little cheese, nuts, some cooked vegetables, etc.

Tags:  Meats And Birds Fish Desserts 

Interesting Articles

add