Hey-o! I know this week will be filled with lots of turkey, stuffing and mashed potatoes but before I go into a food coma, I wanted to get some cooking in.
This week’s recipe: Mediterranean Chicken Couscous from Myrecipes.com.
And then I realized as I was writing this post that I didn’t even use the right grain with this recipe. It called for couscous and I made it with quinoa, my new default grain. Clearly, I’m losing my mind.
But in spite of this fail, here’s how it turned out:
- 1 1/4 cups low-sodium fat-free chicken broth
- 1 (5.6-ounce) package toasted pine nut couscous mix
- 3 cups chopped cooked chicken
- 1/4 cup chopped fresh basil
- 1 (4-ounce) package crumbled feta cheese
- 1 pint grape tomatoes, halved
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon rind (optional)
- 1/4 teaspoon pepper
Heat broth and seasoning packet from couscous in the microwave on HIGH for 3 to 5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.
Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold. Garnish, if desired.
Verdict: Holy h*ll this is TASTY (even with quinoa.) I added some spice to the chicken and combined with the quinoa and lemon juice, it just had SUCH a nice flavor. The Feta cheese was great too. Now, the quinoa did get a little clumpy on the chicken and Feta, but it was still really tasty. I used fresh basil from my plant too and it was even better. Just don’t over do it, like I did :) I would definitely make this again (with the right grain) and add some pine nuts for extra flavor too. Overall, two thumbs up!
What are you cooking this week before the big Thanksgiving feast?