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.
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