Mediterranean Chicken and Couscous |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From a Near East booklet. A fairly easy gourmet tasting dish. We thought the pine nuts were bitter, which was disappointing since they are so expensive. I'll leave them out next time I make the dish. Ingredients:
1 (5 5/8 ounce) package near east roasted garlic & olive oil couscous |
2 tablespoons olive oil (i used the oil from the sun-dried tomatoes) |
1/2-1 lb raw boneless skinless chicken breast (about 2) |
1 garlic clove, minced |
2 cups baby spinach |
1 1/3 cups water |
1/3 cup chopped sun-dried tomato packed in oil, drained |
1/2 teaspoon red pepper flakes (i only use 1/4 tsp.) |
1/4 cup feta cheese, crumbled |
2 tablespoons toasted pine nuts (optional) |
Directions:
1. In a large saucepan, heat the olive oil over medium heat. Add chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink. Add the spinach during the last 1-2 minutes of cooking chicken.
2. Stir in water, tomatoes, red pepper flakes, and spice pack from couscous. Bring to a boil.
3. Stir in couscous. Cover and remove from heat. Let stand 5 minutes.
4. Stir with a fork to fluff couscous. Stir in feta cheese and pine nuts if using. Serve.
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