This is a classic recipe which I tried for the first time a longgg time ago, probably like 15 years ago. My mom came across this in a magazine from Dekamarkt. Ever since that moment, I can not think of a way to eat Cous-Cous without pineapple. I decided to give my own twist to it, by making it much more macro-friendly.
And yes, I understand, this might bring up the discussion of pineapple doesn’t mix well with X (pizza of course). But you have to trust me on this one.
This recipe doesn’t take too long to make, is extremely filling due to volume, has a lot of protein and can easily be meal-prepped (aka served cold). Also because it’s macro-friendly, it leaves a lot of calories open for the rest of the day.
Ingredients – Serves 2 (or 1 if you’re doing intermittent fasting)
Total macros for 2 servings: 1000kcal – 113g of protein – 90g of carbs – 19g of fat
- 150 grams of Cous Cous (uncooked weight)
- 500 grams – Chicken Breast (Stolle, frozen) (other option would be chicken meatballs)
- 10ml – Coconut Oil
- 1 can – Pineapple (Del Monte)
- 1 teaspoon – Concentrated Mint (or mint leaves)
- 30ml – Friteslijn (Remia)
- Sriracha Sauce
- ½ – Tomato
- ½ – Onion
- 3 slices – Cucumber
- 1 cup – Lettuce Mix (Dirk, Ons Thuismerk)
Step 1: Heat up a pan to maximum temperature and throw in some coconut oil. The best thing about this brand of frozen chicken is, it’s already seasoned and you can cook it from frozen. This is essential because this way you’ll be able to get a crispy skin, while the inside remains very soft and moist.
So you fry it at the highest possible temperature for about 3-5 minutes. Then you’ve got to turn the heat down to medium and let it rest with the lid on. The chicken will cook from the inside.
Step 2: While you’re waiting for the chicken to be done, boil some water. Put your Cous Cous in a bowl and fill it up with the boiled water. With a lid on top let it rest for about 5 minutes.
Step 3: Open up the can of pineapple and get rid of the juice (save it for later or drink it)
Step 4: Slice and dice the onion, cucumber and tomato.
Step 5: By now the chicken should be almost done. Another essential thing to getting the tastiest chicken is that the heat continues to cook the chicken. So, if you take it off from the heat source and it is still a little bit pink on the inside, that is perfectly fine. Let it rest for another 2-3 minutes and your chicken will be perfect.
Step 6: You can opt to shred the chicken with a fork and knife or just cut it into chicken strips.
Step 7: Fill a bowl with Cous Cous, throw in the chicken, the concentrated mint, pineapple, lettuce, onion, cucumber and tomato and mix it around with a spoon or whatever.
Step 8: Top it off with some low-calorie condiments like Friteslijn and Sriracha
Step 9: Enjoy!