Chicken and Couscous

Cooked up on April 17, 2012

Filed under: dinner, frugal, healthy eating, party, salad, under 1 hour, uses for leftovers

Find more like: , , ,

This is a pantry dinner at its best. Somehow we ended up with very few groceries at the end of last week and it was time to get creative. But what I learned from making this meal is that there’s often more in your pantry than you think.

Here’s what I had on hand: a frozen chicken breast, a red onion, a few carrots, a lemon, balsamic vinegar, feta (and of course the couscous. And I decided not to use the green onions, sun-dried tomatoes, nuts and kalamtas. There was plenty of wiggle room! I just was relying on preserved ingredients instead of fresh ones.

Here’s what I used:

  • Israeli couscous (1.5 cups)
  • Vegetable or chicken stock, 3 cups
  • 2 oz. feta cheese, crumbled (eyeball it… not important!)
  • Lemon zest (1/2 a lemon’s worth)
  • 4-5 cloves of garlic, diced
  • Balsamic vinegar
  • Parsley, chopped and some for garnish
  • 2-3 carrots, chopped
  • 1/2 red onion, chopped
  • 1 chicken breast

Start by cooking your chicken breast in a tiny bit of olive oil. Make sure it is nice and golden! If you have a large chunk, you may wish to cut it into strips about halfway through, so it cooks faster. In the meantime, start the couscous. Salt well!

When the chicken is done, remove it and cook the carrots, onions and garlic in the same pan. As soon as the couscous is done, stir in the feta so it has a little time to melt in.

Stir the vegetables into the couscous, too, and serve the chicken on top. Garnish with lemon zest, fresh parsley and a small drizzle of balsamic vinegar.

No Comments »

No comments yet.

RSS feed for comments on this post. TrackBack URL

Leave a comment

Healthy Eating recipes you may enjoy:

Salmon Rice Bowls with Avocado and Pickled Veggies | PDXfoodlove

Salmon Rice Bowls with Avocado and Pickled Veggies

Here's a secret... that is LOX in that bowl. So if you can make/reheat some rice and cook an egg, you're done cooking.

Spicy Chickpea Tacos | PDXfoodlove

Spicy Chickpea Tacos – an Easy Weeknight Dinner!

If you've got a can of chickpeas, you're most of the way there to this easy weeknight veggie dinner.

Citrus Roasted Brussels Sprouts & Butternut Squash | PDXfoodlove

Citrus-Roasted Brussels Sprouts & Butternut Squash

Planning your Thanksgiving table? This healthy veggie side is going to be making a star turn on ours.