I don't understand, Koukouvagia, why you'd find it any more or less boring than standard couscous.
It's the same pasta dough; just passed through a courser screen, is all, so that it's bigger. But it cooks the same, tastes the same, and can be flavored like any other couscous---or like any other pasta, for that matter.
For your dish I would, for starters, cook the couscous in chicken stock, rather than water. When it's cooked, melt in some butter (or evoo), salt and pepper. Maybe a squirt of lemon juice to brighten it up.
Then serve the chicken on a bed of the couscous.
I wouldn't flavor the couscous too much, because you don't want it conflicting with the chicken, itself. |