A golden oldy from our favorite cooking magazine "Delicious". It is very simple, healthy and tasty and both kids and adults always love this dish!
Source: Delicious Magazine
Preparation time +/- 30 minutes
Serves 3-4 people
350g pearl couscous (available at major supermarkets, see picture below)
5 Uzbeki tomatoes
8 sprigs thyme
1 garlic clove
150 ml white wine
3 spring onlions
600 ml chicken stock
Chop your tomatoes in small pieces and take the thyme leaves off of approximately 6 sprigs. Make 600 ml chicken stock with boiling water and a dissolved tablet (can also be vegetable stock if you prefer vegetarian). Put a large cooking pan on medium to high heat and add 3 tablespoons of olive oil and the crushed garlic and add your pearl couscous. Stir well for 2 minutes until couscous looks glazed, then add the white wine and keep on stirring for another minute. Then add your chicken stock, chopped tomatoes and thyme and put a lid on the pan. Lower the heat a bit and cook for +/- 15-20 minutes and stir once in a while.
In the meantime fry your chicken in a pan on high heat with olive oil, salt&pepper until ready.
When the water is absorbed, but the pearl couscous is still soft&solid, take the pan from the heat and add some more thyme and a handful of grated Parmezan and mix it. If you have imported Pecorino at home, use this, because it's extra tasty. But otherwise take the best Parmezan or Grana Padano you can find (Eataly or Moscow Fresh).
Add the pearl couscous to a pasta bowl, add the chicken on top and finish off with some arugula and Parmezan and a sprinkle of balsamic vinegar according to taste.