Chicken and cashew nuts wok with vegetables and couscous


Recipe preparation
  • Thinly slice the chicken breasts
  • Remove the seeds from the pepper and chop it
  • Rinse the green onions, cut them in 4
  • Heat some oil in a wok or in a frying pan
  • Brown the chicken, the pepper and the onions for 5 minutes
  • Once it is cooked, add water and bring to the boil
  • Away from the heat, add the Tipiak Organic Wholewheat Couscous and cover for 6 minutes
  • Add the cashew nuts and the chickpeas
  • Season and cook for 3 minutes
  • Serve warm


  • 250 g of Tipiak Organic Wholewheat Couscous
  • 500 g of chicken breast
  • 1 red pepper
  • 3 green onions
  • 3 tablespoons of olive oil
  • 30 cl of water
  • 100 g of cashew nuts
  • 125 g of chickpeas
  • Salt, pepper

Used in the recipe

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