Main course, Soup
Autumnal cous cous.
Ingredients
Cous cous | 200 g (1 glass) |
Saffron | 1 sachet |
Curry powder | 2 spoonfuls |
Water | 2 glasses |
Salt | |
Chicken breast | 400 g |
Salt and pepper | |
Rosemary | |
Garlic | 2 cloves |
Pumpkin | 250 g |
Sultanas | 100 g |
Almonds |
Instructions
Autumn is now almost here, with its infinite variety of warm colours. September is the month of resolutions, expectations and fresh starts. Many boys and girls have just gone back to school, happy to see their friends again but a little sad that summer is over. To console them, and above all to deal with the hunger generated by a long morning in school, here is a very quick full-meal dish, autumnal in flavour and perfect for facing the transition from summer habits to the busy routine. I made this autumn cuscus with Zucchi oil to have lunch ready right after school, I advise you to start preparation the evening before. So first of all cut the chicken breast into chunks and set it to marinate with the onion-flavoured oil, the salt, the pepper and the rosemary. Cover with kitchen film and place in the fridge until the next day.
Dice the pumpkin finely and place it, too in the fridge, covered with kitchen film.
The next day, as soon as you get back from school, take the cuscus and put it in a bowl with the saffron, the curry powder and a little oil, stir quickly and then add the warm water and cover the bowl with a tea-towel. Leave it to stand for 10 minutes.
Take a frying-pan and roast the almonds in it for a few minutes, then set them aside. Add a little oil to the same frying-pan and fry 2 gloves of garlic, then add the marinated chicken and a few minutes later add the diced pumpkin and keep cooking for another 5 minutes, adding a little water and a little marinade if necessary. When the chicken is cooked, add the sultanas and cook all together for a further 2 minutes. To conclude, once cooked add the chopped, roasted almonds to the mixture.
Now take the cuscus, which will have puffed up and absorbed the flavour of the spices, break it up with your hands or a fork, season with a dribble of oil and then add salt and pepper to taste.
Add any salt and pepper required to the chicken and pumpkin then add to the cuscus. If you prefer to make the whole dish the previous evening ready for the next day, I assure you that it is also delicious cold.
Dice the pumpkin finely and place it, too in the fridge, covered with kitchen film.
The next day, as soon as you get back from school, take the cuscus and put it in a bowl with the saffron, the curry powder and a little oil, stir quickly and then add the warm water and cover the bowl with a tea-towel. Leave it to stand for 10 minutes.
Take a frying-pan and roast the almonds in it for a few minutes, then set them aside. Add a little oil to the same frying-pan and fry 2 gloves of garlic, then add the marinated chicken and a few minutes later add the diced pumpkin and keep cooking for another 5 minutes, adding a little water and a little marinade if necessary. When the chicken is cooked, add the sultanas and cook all together for a further 2 minutes. To conclude, once cooked add the chopped, roasted almonds to the mixture.
Now take the cuscus, which will have puffed up and absorbed the flavour of the spices, break it up with your hands or a fork, season with a dribble of oil and then add salt and pepper to taste.
Add any salt and pepper required to the chicken and pumpkin then add to the cuscus. If you prefer to make the whole dish the previous evening ready for the next day, I assure you that it is also delicious cold.
