HOW TO MAKE EASY CHICKEN AND COUSCOUS
Serves 4-5
2 Tbsp olive oil
2 cups diced onion
2 cups diced carrots
2 cups diced celery
½ tsp salt
½ tsp pepper
2 cloves garlic, minced
1-2 cups Israeli couscous
2 cups broth
Juice of ½ lemon
1 full skinless, boneless chicken breast
Cook chicken beforehand. Add it to a saucepan and fill with water until the chicken is covered. Add 2-3 bay leaves and some pepper; bring, covered, to a boil, then reduce heat and simmer until the chicken is white all the way through. Remove from water and allow to cool on counter or in refrigerator. Save the liquid for use as the broth.
In a large skillet, heat olive oil over medium high heat. Add onion, carrots, and celery, season with salt and pepper, and saute until softened and caramelized.
Add garlic and stir to combine until fragrant, about 30 seconds. Add couscous, lemon juice, and broth, stir to combine, then cover, reduce heat to low, and simmer for 8-10 minutes until broth is absorbed.
Add chicken and stir until heated through. Serve with yoghurt.