Cous cous with caramelized vegetables in teriaki sauce.

DI Chiara Maci | 15 May 2018 | IN COLLABORAZIONE CON Bia Cous Cous

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



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.

Photo By Giulia Gattiglia
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