Basque style chicken mini bowls with tomatoes & peppers


Recipe preparation
  • Prepare the Tipiak Couscous as indicated on the pack
  • Meanwhile, brown the chopped onions and garlic with the sliced peppers in a pot, add 3 soupspoons of olive oil and cook for 5 minutes
  • Slice the tomatoes and add them in the pot. Cover and let it simmer for about 10 minutes
  • Dice the escalopes and brown them in a frying pan with some olive oil for 5 to 8 minutes
  • Mix the escalope pieces with the Couscous, the white wine and the vegetables
  • Season if necessary. Let it simmer for about 20 minutes, add some water if necessary
  • Put this mix in 4 mini pots, cover and keep in the oven (120°C) until you serve it

Suggestion :

  • If you prepare this dish in advance, the flavours will be even stronger


  • 240 g of Tipiak Couscous
  • 300 g of peppers (red, green and yellow)
  • 180 g of onions
  • 2 garlic cloves
  • 700 g of tomatoes
  • Salt, pepper
  • 500 g of turkey escalopes
  • 4 tablespoons of olive oil
  • 1 glass of white wine

Used in the recipe

Products used

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