Budget : €
Preparation 30 mn | Cooking 25 mn
Difficulty : Easy
For 6 people
20 oz/600 g chicken breast
10.5 oz/300 g couscous (semolina)
9 oz/250 g mushrooms
5 oz/150 g cherry tomatoes
1 small onion
5 fl. oz/15 cl dry white wine
1 tsp ras-el-hanout
1/ Cut the chicken into small pieces. Peel and mince the onion. Rinse and halve the tomatoes. Clean and quarter the mushrooms.
2/ Pour the couscous into a bowl. Add one cup of boiling water. Mix and let sit for 5 minutes. Separate the couscous grains with a fork and then put it into a lightly oiled steamer basket.
3/ Heat a dash of oil in the wok. Add the chicken and onion and sauté for 5 minutes. Salt and pepper, add the ras-el-hanout, tomatoes and mushrooms. Sauté for 2 minutes. Pour in the white wine and bring to a boil.
4/ Put the steamer basket over the wok, cover and let cook for 15 minutes over medium heat.
5/ Place the couscous in a serving dish. Drain the chicken and vegetables and arrange over the couscous. Mix and serve.