Chicken and Couscous Bowl in a Slow Cooker
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This bowl, brimming with Mediterranean flavors, is inspired by the traditional Greek dish souvlaki—skewers of meat or poultry marinated in a mixture of olive oil, oregano, garlic, and pepper. But since a bowl is primarily a healthy meal in a bowl, the chicken in the flavorful mixture will be cooked in a slow cooker. It's not only delicious, but also incredibly quick. Use the remaining chicken broth to simmer the couscous, which will become the base of the bowl. Assemble the bowl by spooning the yogurt sauce and couscous into the bowl, and top with sliced chicken and a Greek salad of cucumbers, tomatoes, olives, feta, and herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 kg skinless and boneless chicken breasts, sliced 1 cm thick.
- 1 cup couscous
- 0.5 tsp dried oregano
- 0.5 tsp paprika
- A pinch of red pepper flakes
- 1/4 tbsp. + 2 tbsp. l. olive oil
- 3 cloves garlic, grated
- 1 cup full-fat Greek yogurt
- Juice of 1 lemon
- 1 cucumber, sliced
- 1 cup cherry tomatoes, quartered
- 0.5 cups pitted olives, chopped
- 0.5 cup crumbled feta
- 2 tbsp chopped fresh dill
- Special equipment: multicooker with a capacity of 6-8 liters.
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Recipes with similar ingredients: couscous grain, chicken breasts, oregano, paprika
Cooking the dish according to the recipe:
- In a 6-quart multicooker bowl, combine oregano, paprika, red pepper flakes, 1/4 cup olive oil, 2 cloves garlic, and 1/2 cup water. Add the chicken, 2 teaspoons salt, and a pinch of ground black pepper and stir to coat the chicken well.
- Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure and cook for 3 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions for a quick release and wait for the quick release to complete. Be careful not to burn yourself with residual steam when unlocking and opening the lid.
- Transfer the chicken to a medium bowl and turn off the slow cooker. Add the couscous, 1/2 teaspoon of salt, and a pinch of ground black pepper to the slow cooker and stir into the hot liquid. Close the glass lid and let the couscous sit until soft and fluffy, 6-7 minutes. Fluff with a fork.
- Meanwhile, in a small bowl, combine the yogurt, lemon juice, remaining garlic clove, and 2 tablespoons water. Spread 1/4 cup of the yogurt sauce over the bottom of a plate. Top with a quarter of the couscous, cucumbers, tomatoes, olives, and feta. Layer three more servings in the same manner. Sprinkle each serving with dill and drizzle with the remaining 2 tablespoons of olive oil.
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