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.
IngredientsFor 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
- Extra virgin olive oil
How to make couscous with chicken, sweet and sour squash and spinachDifficulty: 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