Finally, our beloved pumpkins are back and they taste of autumn. A recipe with couscous and pumpkin is a must!
The recipe for the breaded chicken with pumpkin and chickpea couscous is by Francesca Lucisano, food blogger at Giallo Zafferano.
- 200g chicken overbelly;
- 300 g of pumpkin;
- 100 g of chickpea couscous;
- 2 tablespoons of extra virgin olive oil;
- Paprika to taste
- Salt to taste
Clean the pumpkin and cut it into cubes. Put the boneless chicken thigh into a bowl, add the pumpkin and mix. Season with paprika and oil and give everything a stir.
Finally, add the chickpea couscous and mix well so that it sticks to both the pumpkin and the chicken.
Pour everything into the basket of the air fryer and cook at 200°C for 20 minutes.
When this time has elapsed, plate, salt and serve.
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