A complete course, tasty and healthy.
Cous cous of buckwheat with caramelized vegetables in teriaki sauce, soya and ginger sauce and chicken.
I used some frayed roast chicken leftovers but you can also use grilled slices cut thin. As you prefer J
Ingredients:
140g of gluten-free BIA Cous cous of buckwheat
140ml of water
4 small light green zucchini
2/3 carrots
1 fennel
100g of chard stems
Roasted peppers (if you want to make them by yourself you find the recipe here)
Soya sprouts
Borettane onions
1 leek
140g of frayed roast chicken
Seed oil
Teriyaki sauce
Soya and ginger sauce
– Rinse and clean all vegetables.
– Cut them julienne style.
– Wash leek, cut it and brown it in a pan with a little seeds oil.
– Add zucchini, carrots and fennel.
– Brown them and, after a few minutes, add chard stems, roasted peppers (carefully drained if you use preserved ones), borrettane onions and soya sprouts.
– When half-cooked, add teriaki sauce and soya and ginger sauce gradually, tasting from time to time to adjust quantity.
– Cook and add the frayed chicken in the end.
– Pour the cous cous of buckwheat into a bowl with hot water.
– Cover with a lid and let it steam for a few minutes (for the time indicated over the package).
– Put the cous cous over a serving dish and garnish with vegetables and chicken.
