Montali Couscous is based on a recipe for Fagottini di Pasta Sfoglia con Couscous in ‘The Vegeterranean’ by Simōes and Musacchio
160g Chicken breast, skinless boneless, sliced into strips
1 small Courgette sliced medium thin (used previously cooked)
1 small Carrot sliced medium thin (used previously cooked)
1 small stick Celery sliced thin
1 baby Cauliflower, separated into florets parboiled 5min
50g frozen peas, boiled with above for 3min
55g Lemon and Coriander Couscous
2 tsp Curry powder (turmeric, garlic, chilli, pepper, coriander, cumin, fenugreek)
1 tsp Garam Masala (pepper, turmeric, cinnamon, cloves, cardamom)
fennel teabag made into 200ml tea
garlic, finely chopped
45ml Sunflower Oil
15g Pine Nuts, toasted
10 golden raisins, chopped
coriander leaves garnish
CHICKEN (about 5min)
In small frypan with 10ml Sunflower Oil fried the Chicken on high to sear. When done mixed in the Garam Masala and added some salt.
VEGETABLES (about 10min)
In large frypan added the celery to 15ml Sunflower Oil and started to fry, then added the garlic and then the parboiled Cauliflower and Peas, then the cooked Courgettes and Carrots.
Sprinkled on the Curry powder.
Mixed in the raisins and Pine Nuts and poured on some of the fennel tea instead of stock to moisten. Added some salt.
Prepared the couscous with water and 15ml Sunflower Oil as instructed on packet, let it rest 5min
Finally stirred the Couscous into the vegetables, and added some Coriander leaves. Placed the Chicken on top.
Complete protein 48.6g
Saturated fats 7.9g