TIME 
DIFFICULTY 
TYPE 
NUMBERS 
In a low and wide pan place the oil and the minced onion......
INGREDIENTS:
Precooked Couscous
Chicken
Nocellara del Belice Olives
Courgettes
Carrots
Onion to taste
Olive oil to taste
Curry to taste
Curcuma to taste
Salt to taste
Pepper to taste
200 g
400 g
150 g
250 g
250 g
enough
enough
enough
enough
enough
enough
Nocellara del Belice PDO Black Olives
The Nocellara del Belice PDO Olives with their unmistakable consistency make them ideal for enjoying alone or as a snack with bread and olive oil, in true country tradition. In the kitchen, they are used to add flavour to sautéed dishes such as peppers, aubergines, potatoes, or in vegetable and fish-based first courses or added to focaccia and bread.PREPARATIONS
Finely chop the onion, courgettes and carrots into squares after cleaning and washing them. Meanwhile, brown the chicken in small pieces in a frying pan with a drizzle of oil, add the vegetables and the Nocellara del Belice Black Olives, toss so that the vegetables remain crispy.
Separately take the couscous and pour it into a bowl, weigh as much water as the couscous, after boiling the water, pour in the bowl a little at a time and stir the couscous, add the curry and then the curcuma stirring again for two minutes.
Add the couscous mixture to the vegetables, chicken and Nocellara del Bellice Black Olives, mix everything together. The dish can be served either hot or cold.
Discover the RECIPES
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In a low and wide pan place the oil and the minced onion......
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