Brazilian chicken with vegetables Israeli couscous

Poulet bresilien avec couscous israelien aux legumes web

In collaboration with
Samuel Joubert, Le Coup de Grâce

4 Portions
20 min Prepping
45 min Cooking
Recipe Easy


  • 4 Nantes carrots, halved lengthwise and sliced

  • 1/2 yellow onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 cup cauliflower cut into small florets

  • Olive oil

  • 1 1/2 cups Israeli couscous

  • 1 concentrate cube chicken broth

  • 2 cups water

  • 1 teaspoon dried oregano

  • 1 teaspoon dried parsley

  • 1/2 red bell pepper, diced

  • Salt and pepper from the mill


Click the steps to erase them.

  1. Preheat the oven to 400°F. Line a large baking sheet with aluminum foil.
  2. Remove chicken from wrapper, throw paper towel under chicken and place on baking sheet. Bake for about 45 minutes or until the chicken reaches an internal temperature of 165°F in a breast.
  3. Meanwhile, in a saucepan over medium high heat, put the vegetables, drizzle a good dash of olive oil, season with salt and pepper then mix. Cook 2 to 3 minutes, stirring.
  4. Add the couscous and the cube of concentrate then mix. Cook for 1 minute while stirring and break up the broth cube.
  5. Add water and spices, season with salt and pepper then mix. Bring to a boil, cover and reduce heat to low. Cook for about 10 minutes or until the couscous is cooked and the liquid absorbed.
  6. Remove from the heat, add the bell pepper and mix. Cover and let stand for 5 minutes. Serve with the best Brazilian BBQ chicken by Exceldor !