Couscous with Chicken, Vegetables and Green Beans (in a Pan)

An excellent combination of green beans, bell peppers, carrots, onions, chicken, and couscous. Thanks to the abundance of vegetables and chicken fillet, the dish turns out to be aromatic and satisfying, but at the same time quite light and tender. Chicken and Vegetable Couscous can be cooked year-round using frozen peppers and green beans.

Cook: 50 minutes

Servings: 5

Ingredients

Directions

We prepare the necessary products. Bell peppers and beans can be used frozen. I have frozen whole peppers, you need to defrost them a little to make them easier to chop. You can use pre-chopped bell peppers, you do not need to defrost them and beans first. If you have fresh beans, cut off the ends on both sides and cut the beans into several pieces.
Rinse the chicken fillet and dry it with paper towels. Cut the poultry meat into small pieces, with a side of 2-3 cm.
Peel the onion, rinse and cut into small cubes.
Heat the butter in a frying pan and fry the onions over medium heat for 4-5 minutes, until translucent.
Add chicken meat to the onion, mix and fry for 5-6 minutes.
Pour 100 ml of hot water into a frying pan, cover with a lid, reduce heat to low, and simmer for 15 minutes.
Peel the carrots and cut them into medium cubes. Cut the peeled sweet peppers into small pieces.
Add carrots, peppers, and green beans to the pan to the chicken.
We mix everything.
Salt, stir, cover, and simmer over low heat for 7-10 minutes until the vegetables are ready or the desired softness.
We send couscous and finely chopped green onions to the pan. Pour in 500 ml of hot water, mix. Bring to a boil over medium heat, cover with a lid, turn off the heat and let the contents of the pan brew for 4-5 minutes (until the couscous is ready).
Serve hot couscous with chicken, vegetables, and green beans as an independent dish.

Bon Appetit!

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