Looking for a quick and easy but nourishing meal? Try this couscous with mushrooms and chicken skillet!
Couscous with mushrooms and chicken is a delicious dish, quick and easy to make. You can serve this delicious couscous for lunch or for dinner, garnished with fresh parsley.
I used fresh button mushrooms to prepare this recipe but you can also use frozen or canned mushrooms. This will make this recipe even easier to prepare
Instead of chicken you can use beef. You can also use steak leftovers.
As regarding the couscous, there are many types of couscous and you must read the instructions from the package. There might be some differences regarding the preparation method.
Note: Metric and USA measurements
250 gr (8.81 oz) couscous
30 ml (2 tablespoons) vegetable oil
350 ml (1 and 1/2 cup) hot water (or chicken stock)
500 gr (17.63 oz) fresh button mushrooms
600 gr (21.16 oz) boneless chicken breast
1 bunch of fresh parsley
salt and pepper to taste
Wash the mushrooms and cut them into medium slices. Set aside.
Cut the chicken breast into medium pieces and place it into a lightly greased non-stick skillet. Season with salt and pepper. Fry the chicken breast on both sides until golden brown. Set aside.
Finely chop the onions and place it into a large saucepan with 30ml vegetable oil. Place the saucepan over medium heat and cook, stirring occasionally, until the onions turns glossy. Add the couscous and continue to cook, stirring often, until the couscous changes color. Add the chopped mushrooms, stir, cover with a lid and continue to cook until the mushrooms leave water.
Remove the lid, season with salt and pepper, and continue to cook, stirring occasionally, until reduced.
Add 350 ml hot water (or chicken stock) and continue to cook until the couscous is cooked through. If necessary, add more water.
Remove from heat and add the fried chicken. Mix to combine. Garnish with fresh parsley.
Serve this delicious couscous with mushroom and chicken warm, as a main dish.