Wednesday, June 3, 2015

Chicken Couscous Skillet

What a fantastic and quick dinner this was!   If you have never tried Israeli, also called pearl, couscous before, I highly recommend giving this dish a try.  The couscous is tender and slightly chewy, with a similar texture to rice or other small pastas like orzo.  If you can find a variety made with only whole grains, it is a fun and healthy alternative to try out.  This entire meal only has about 15 minutes of cooking time so it is perfect for a busy weeknight.  It is also a great way to use up little bits and pieces of whatever vegetables you have in the fridge, or leftover chicken.  I used a rotisserie chicken this time, which is always a quick option as well.

As I often say on here, feel free to use whatever vegetables you like in place of what I used in the written recipe. If you don't like mushrooms or broccoli, leave them out. If you want to add zucchini or asparagus or spinach, give it a try! If you want to make the dish vegetarian, leave out the chicken and substitute vegetable broth for the chicken stock. Trying out new recipes should be fun and an experiment.  If it doesn't come out to your tastes, try again or find another recipe you think you might like.  Never be afraid to try something new or something that you have never cooked before.  Chances are that you will usually find yourself pleasantly surprised!

Chicken Couscous Skillet

2 tbsp olive oil
1 small onion or shallot diced
10 baby carrots, sliced
5 baby portabella mushrooms, quartered
1 clove garlic, minced
1 small head of broccoli, chopped
1 1/3 cups Israeli couscous
2 cups chicken broth
1 1/2 cups shredded cooked chicken
salt and pepper, to taste

In a large skillet with high sides, heat the olive oil over medium-high heat.  Add the onion, carrots, and mushrooms, season with salt and pepper, and cook 5-8 minutes until the onion is translucent and the veggies are starting to lightly brown.  Add the minced garlic and cook for 1 minute.  Stir in the couscous, chicken broth, and broccoli.  Cover the skillet, reduce the heat to low, and cook 8-10 minutes until the couscous is tender.  Stir in the shredded, cooked chicken pieces and heat just until the chicken is warmed.  Adjust the seasoning with more salt and pepper, if needed.


Inspired by Kevin&Amanda

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