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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