Whenever I cook I always build my dish on three main pillars: taste, texture and colour. In this case, the chorizo brings the salty aspect, the chicken coating adds spiciness and the Cous Cous balances the two with its delicate creaminess. Moving on to the textures, I knew that in addition to crispy and soft, I wanted like a surprise boost of freshness, so I added the radishes and the pomegranate seeds. This all resulted in a very colourful dish that truly entertains the taste buds!
Ingredients for 2:
2 chicken breasts
1 small spicy chorizo sausage
1 handful of green beans
1 ½ of giant Cous Cous
Salt and pepper to taste
Season all Spicy
4 tbsp. olive oil
Prep the chicken by adding olive oil and a season-all spicy dry rub. Get your frying pan hot at medium to low heat and cook your chicken breast for 15-20 mins turning it every now and again.
While that is cooking, wash your giant Cous Cous, add it to a boiling pan and simmer on medium to low heat for 6-8 minutes (or you can just follow the cooking instructions on the packaging).
Next, cut your green beans into small chunks and boil them for 5 minutes. You want them to be soft but also still have a bit of a crunch to them.
When your Cous Cous is nice and tender, take it off the heat, drain the excess water and mix in the green beans, shredded radishes and pomegranate. Once the chicken is done remove from pan and add the chopped chorizo sausage to the hot pan and cook until the edges get crispy.
Now that all is ready, season with salt and pepper to taste, garnish with pomegranate seeds, scatter the crispy chorizo on top and enjoy!
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