Spiced Couscous and Chicken
Whip up this healthy and hearty couscous dish in 15 minutes or less, thanks to ready-to-go rotisserie chicken. Dovetailing Tip: Use 2 cups of the chicken you cooked on day 1 for today’s recipe.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 243
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 243
3/4 teaspoon ground cinnamon
1 teaspoon ground ginger
kosher salt and freshly ground pepper
4 medium carrots, thinly sliced
1 cup couscous, preferably whole wheat
2 cups coarsely shredded rotisserie chicken
3 tablespoons unsalted butter
1/2 cup sliced almonds
1/4 cup golden raisins
4 scallions, white and light green parts only, roughly chopped
1/2 cup roughly chopped fresh cilantro, plus more for topping
greek yogurt and/or harissa or other hot sauce, for topping
Directions:
Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper. Add the carrots and cook until crisp-tender, 3 to 4 minutes. Drain the carrots, reserving the cooking liquid.
Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork.
Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro.
Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.
Per serving: Calories 441; Fat 20 g (Saturated 7 g); Cholesterol 91 mg; Sodium 853 mg; Carbohydrate 42 g; Fiber 8 g; Protein 28 g
Source: foodnetwork.com
Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork.
Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro.
Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.
Per serving: Calories 441; Fat 20 g (Saturated 7 g); Cholesterol 91 mg; Sodium 853 mg; Carbohydrate 42 g; Fiber 8 g; Protein 28 g
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
