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
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.
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.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......