Couscous recipe with vegetables and chicken

Ingredients to make Couscous with vegetables and chicken:

The first thing we have to do to prepare this delicious dish of couscous or cous cous with vegetables is to prepare the ingredients.
To do this, we will begin to chop the chicken, eliminating the bones. I have used thighs because they have more flavor, but you can use breast if you prefer.
Next, cut the onion and tomato into feathers, and the red pepper into small pieces like the garlic. Book separately.

Now it is the turn of the carrot and the pumpkin. She cuts the carrot into slices and cuts the pumpkin as seen in the photo.
Remember that this couscous recipe can be made to taste by adding more or less of the vegetables that you like the most.
Slice the leek and zucchini, first in half and then into slices.

The reason for this type of cut is to facilitate the uniform cooking of the entire set of vegetables and that when eating, the pieces remain in one bite.
Once we have all the vegetables ready, we will begin cooking the couscous stir-fry. First, place a large, tall pot (it can be a pressure cooker or an express cooker) with a jet of oil on the heat and fry the chicken pieces. Seal the meat and reserve separately.
In the same spot where you have sealed the chicken, fry the onion together with the pepper and garlic, do it over low heat for about 5 minutes.

After these first 5 minutes, add the leek to the sauce and leave it over low heat for another 5 minutes.
Then add the carrot, wait 5 minutes and add the zucchini.
Let everything cook for 5 minutes again and add the pumpkin last.

Go stirring everything with a wooden spoon.
Mix the seasonings in a separate container and when well mixed, season the couscous vegetable stir-fry with the spices.
Meanwhile, go preparing the couscous. To do this, in a separate container, she mixes the couscous with half a glass of hot milk.

Let the semolina absorb all the liquid, this process will take about 2-3 minutes. You may need to add more or less milk, the important thing is that the couscous absorbs it and swells.
Return to the sauce and add the chicken along with the tomato. Stir everything well so that the chicken is impregnated with all the flavors and leave it to cook over low heat
The next step may seem complicated, but it’s not, so pay attention. If you have a couscous or steamer, cook the semolina as indicated in the instructions, otherwise:

Recover the couscous and separate the grains, breaking up any lumps that have formed when mixing with the milk, and place it in a strainer, crushing the entire surface.
Then, place this over the pot where you are cooking the vegetables and cover. Leave on the fire in this way for about 5 minutes. Guide yourself with the photo.
After 5 minutes, put the couscous back in the container where it was previously and crumble the grains, eliminating the lumps, the semolina should be loose.

Then add the butter and mix well.
Separately, heat another bit of milk with a little salt and pour the liquid into the couscous, letting it soak in.
As before, you may need to add more or less milk, the important thing is that the couscous absorbs everything. Return to strainer and pot for 5 more minutes.

Check that the pumpkin is soft and this nutritious and healthy dish of couscous with vegetables and chicken is ready.
You can mix the semolina with the vegetables or serve it separately, it is your choice.