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Bowl with couscous, chicken, mushrooms and bell peppers

Author
Cookinero 3 Apr 2025
5860
Bowl with couscous, chicken, mushrooms and bell peppers

In the East, this dish is called "Buddha's Bowl". There is a legend that says that Buddha ate from a small deep bowl. Ordinary passers-by filled this bowl. Therefore, Buddha ate the simplest products. In European countries, the dish was called "Bowl", which means "soup bowl". The main condition of a bowl is "a little bit of everything". Today we will cook a bowl with couscous, chicken, champignons and bell peppers!

How to cook Bowl with couscous, chicken, mushrooms and bell peppers

Step 1

Bowl with couscous, chicken, mushrooms and bell peppers

Cut the chicken fillet and fry it in olive oil with pepper and salt.

Step 2

Bowl with couscous, chicken, mushrooms and bell peppers

Cut the mushrooms and fry them with olive oil, adding salt to taste.

Step 3

Bowl with couscous, chicken, mushrooms and bell peppers

Add pepper and fried chicken to the mushrooms. Pour soy sauce over everything and simmer for a bit.

Step 4

Bowl with couscous, chicken, mushrooms and bell peppers

Pour salted boiling water over the couscous and cover with a lid. Let it sit for 7-10 minutes. Stir the couscous with a fork and proceed to the next stages of cooking.

Step 5

Bowl with couscous, chicken, mushrooms and bell peppers

Place the ingredients one by one. First the peppers, then the chicken, mushrooms and halved cherry tomatoes.

Step 6

Bowl with couscous, chicken, mushrooms and bell peppers

Place corn on top.

Bowl with couscous, chicken, mushrooms and bell peppers - FAQ About Ingredients, Baking Time and Storage

Yes, quinoa is a great gluten-free alternative. Cook it according to package instructions and use it in place of couscous for a nuttier flavor and added protein.
Store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to refresh the couscous.
For a vegetarian option, try using tofu, tempeh, or chickpeas. Press and pan-fry tofu for a similar texture, or toss chickpeas with the same spices as the chicken.
While you can freeze it, the couscous may become slightly mushy upon thawing. For best results, freeze the chicken and mushroom mixture separately and prepare fresh couscous when ready to serve.
Add red pepper flakes, harissa paste, or diced jalapeños when cooking the chicken or mushrooms. A dash of hot sauce at the end also works well.
Serve with a simple green salad, warm pita bread, or roasted vegetables. A drizzle of tahini or yogurt sauce adds extra creaminess.
Yes, frozen veggies work in a pinch. Thaw and drain them well, then briefly sauté with the mushrooms to remove excess moisture.
Scale up the recipe linearly for more servings. Store individual portions in meal prep containers, keeping dressings or sauces separate to maintain texture.

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