Chicken and Cous Cous Salad in the Varoma

I love using every wonderful aspect of my Thermomix, and this dish does just that. Steaming the chicken in the basket, veggies in the Varoma dish and cous cous in the tray. A complete one meal wonder! This dish is suitable for the failsafe diet.

Domestic Diva: Chicken and Cous Cous Salad in the Varoma

2 cloves garlic
45g whisky
500g water
2 chicken breasts, diced
290g potato (approx 3 medium potatoes), diced finely
100g beans, (either fresh or frozen) sliced 2cm lengths
8 brussel sprouts, cut into quarters
Dried parsley
Dried chives
Garlic salt
1/2 cup Cous Cous
1 teaspoon nuttelex or failsafe oil.
Pear chutney

Put garlic cloves into Thermomix bowl, chop for 2 sec on speed 7. Scrape down the sides with the spatula.
Add whiskey and water.
Place basket into TM bowl and put the chicken into basket. 

Put into the Varoma bowl the potato, beans and sprouts, in that order, ensuring that all the steam holes are not covered.
Sprinkle vegetables with dried parsley, chives and garlic salt.

Scrunch up a piece of baking paper under the tap to wet it and then lay it out flat on the top Varoma tray. Place it flat on the tray. Rinse the cous cous to dampen it in a small weave strainer so it won’t wash through. Spread out on the baking paper.

Cook at Varoma temperature for 20 minutes speed 2.
Pour Cous cous in to thermoserver, add nuttelex or oil and fluff with a fork.
Add vegetables and stir gently to combine.
Stir the chicken in the basket to ensure it is cooked through. Sometimes it sticks together and doesn’t get right through. Cook on 100deg for another 4 minutes if necessary.
Add the chicken and 1/4 cup of pear chutney to thermoserver and stir gently to combine all the ingredients. Add more garlic salt to taste if needed.
Serve Chicken and cous cous salad with a dolop of Pear Chutney on top.



It is easy to change any of the vegetables to use your favourite or what you have on hand at the time. You could also use pear ketchup instead of the pear chutney. I only used 1/2 cup of cous cous in the recipe, mainly because my kids unfortunately wouldn’t cope with any more than that, lol, you can easily do 1 cup if you would prefer more.





  1. I just did a similiar tweak to this one the other week…a moderate sal’s version of the Portuguese chick pea soup, marinated the chicken in pear jam and stock concentrate – steamed it with the cous cous and steamed a few other veggies…it was a great hit. Nice to see your version. Very yum

  2. Really enjoyed this recipe! It was the first time I have ever used Varoma, so it has broken the ice for me (I was a little scared of pressing the button for a few weeks haha) and I’ll be using it much more! I needed to continue steaming the potato etc for a good 15 min extra as they were still hard at the 20 min mark, but just tipped the chicken out of the basket into the Varoma bowl and and continued steaming ☺Delicious! Thanks heaps!

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